Application of physical modification in the improvement of functional properties of egg white protein

Authors

WU Yong-yan, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
WANG Qia, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
DUAN Wen-shan, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
ZHANG Yu-feng, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
HUANG Qun, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; College of Food Science, Guizhou Medical University, Guiyang, Guizhou 550025, China

Abstract

This paper reviewed the research results of physical modification of egg white protein in recent years, described the role of physical modification methods on the function improvement of egg white protein, and analyzed the characteristics of various modification methods in improving the functional properties of egg white protein.

Publication Date

3-28-2021

First Page

195

Last Page

200

DOI

10.13652/j.issn.1003-5788.2021.03.035

Recommended Citation

Yong-yan, WU; Qia, WANG; Wen-shan, DUAN; Yu-feng, ZHANG; and Qun, HUANG (2021) "Application of physical modification in the improvement of functional properties of egg white protein," Food and Machinery: Vol. 37: Iss. 3, Article 35.
DOI: 10.13652/j.issn.1003-5788.2021.03.035
Available at: https://www.ifoodmm.cn/journal/vol37/iss3/35

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