Effect of sonication temperature on physicochemical and functional properties of chicken egg white and duck egg white
The effect of ultrasound treatment temperature (25, 35, 45, and 55ºC) on physicochemical and functional properties of chicken and duck egg whites were studied. Egg whites were treated with ultrasound generated by sonicator (frequency 40kHz) for 15 min, and their colour, pH, expressible moisture, fol...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
ResearchersLinks Ltd.
2022
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/38272/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/38272/2/FULLTEXT.pdf https://eprints.ums.edu.my/id/eprint/38272/ http://dx.doi.org/10.17582/journal.jahp/2022/10.4.529.540 |
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| Institution: | Universiti Malaysia Sabah |
| Language: | English English |