午夜插插,噜噜噜影院,啪啪伊人网,欧美熟夫,景甜吻戏视频,男人强操性感蕾丝美女视频在线网站,日本美女跳舞视频

ChemicalBook >> journal list >> International Journal of Biological Macromolecules >>article
International Journal of Biological Macromolecules

International Journal of Biological Macromolecules

IF: 7.7
Download PDF

Role of ultrasound and pectin in regulating the foaming properties and baking applications of liquid egg white

Published:9 December 2024 DOI: 10.1016/j.ijbiomac.2024.138392 PMID: 39653220
Sadaqat Ali,?Haobo Jin,?Yaqin Yang,?Yuanyuan Zhang,?Yanli Wang,?Erjiao Li,?Xiang Fan,?Yanbin Song,?Yunxin Sun,?Zhaoxia Cai,?Long Sheng

Abstract

The capacity of liquid egg white (LEW) to generate foam has become crucial in food processing. This study investigated the impact of ultrasound (US) and pectin in regulating the foaming properties and baking applications of LEW. Results showed that US treatment combined with pectin significantly (P?

Substances (1)

Materials
Procduct Name CAS Molecular Formula Supplier Price
Pectin 9000-69-5 C6H12O6 429 suppliers $13.50-$6898.73

Similar articles

IF:2

The role of pectin in plant morphogenesis

Biosystems Robert Palin, Anja Geitmann,etc Published: 1 September 2012
IF:2.6

Biological properties of polycaprolactone and barium titanate composite in biomedical applications.

Science Progress Sabreen Waleed Ibrahim,?Thekra Ismael Hamad,etc Published: 1 October 2023
IF:10.7

Unveiling the structural properties of three pectin fractions variation affecting pulp browning during peach processing

Carbohydrate Polymers Weining Chen, Jinfeng Bi,etc Published: 19 November 2024