Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspective

Food Chemistry 2026

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Authors: Jinwen Zhai, Zahra Batool, Guofeng Jin, Rana Mohammad Aadil, Fang Geng, Jinqiu Wang, Gan Hu

DOI: 10.1016/j.foodchem.2026.148004

Cited by: 13

References: 36

Fields of Study & Subjects

Proteins in Food Systems Microencapsulation and Drying Processes Microbial Inactivation Methods

References 36