High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

High intensity ultrasound-assisted quality enhancing of the marinated egg: Gel properties and in vitro digestion analysis

In this study, high intensity ultrasonication (HIU) was employed as an efficient tool to improve the gel property and in vitro digestibility of marinated egg (ME). The effects of HIU treatment at 100 W and 200 W for a series of time periods (0.5 h, 1 h, and 2 h) on the textural profiles, structural...

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Bibliographic Details
Main Authors: Zhihui Yu, Huirong Zhang, Haoran Guo, Lixin Zhang, Xiaoyu Zhang, Yisheng Chen
Format: Article
Language:English
Published: Elsevier 2022-05-01
Series:Ultrasonics Sonochemistry
Subjects:
High intensity ultrasonication
Marinated egg
Gel properties
In vitro digestibility
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417722001298

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