Ultrasound-induced ternary composite system for off-flavor reduction in thermally processed egg white proteins

Food Chemistry 2026

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Authors: Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, Xiaomeng Li, Long Sheng, Zhaoxia Cai

DOI: 10.1016/j.foodchem.2026.148389

Cited by: 3

References: 49

Fields of Study & Subjects

Proteins in Food Systems Microbial Inactivation Methods Meat and Animal Product Quality

References 49