Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder

LWT - Food Science and Technology - Tập 133 - Trang 110091 - 2020
Alisha Kar1, Xinyao Wei1, Kaustav Majumder1, Kent Eskridge2, Akihiro Handa3, Jeyamkondan Subbiah1,4
1Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE, 68588-6205, United States
2Department of Statistics, University of Nebraska-Lincoln, Lincoln, NE, 68583-0963, United States
3Institute of Technology Solution, R&D Division, Kewpie Corporation, 2-5-7 Sengawa, Chofu, Tokyo, 1820002 Japan
4Department of Food Science, University of Arkansas System Division of Agriculture, 2650 Young Ave, Fayetteville, AR, 72704, United States

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LWT - Food Science and Technology

Tập 133

110091

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