Alkalinization as a non-thermal pretreatment to improve the physicochemical, functional properties, and Salmonella injury of liquid egg whites

Food Research International 2026

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Authors: Zihong Ma, Yao Yao, Gina Gerard, Yujie Chi, Aubrey Mendonca, Dong Uk Ahn

DOI: 10.1016/j.foodres.2026.119130

Cited by: 1

References: 61

Fields of Study & Subjects

Proteins in Food Systems Listeria monocytogenes in Food Safety Probiotics and Fermented Foods

References 61