Sonication of egg and its effect on foaming behavior

Kavimughil, M.; Dutta, Sayantani; Moses, J. A.; Anandharamakrishnan, C.

doi:10.1039/d3fb00054k

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Sonication of egg and its effect on foaming behavior

Abstract: In the food industry, egg as an ingredient has been widely utilized in food product development owing to their unique functional properties. The natural foaming ability of egg proteins provides...

Cited by 3 publications

References 135 publications

Classification of surfactants and admixtures for producing stable aqueous foam

Classification of surfactants and admixtures for producing stable aqueous foam

Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review

Effect of Sonication Time on the Milk Physical and Foaming Properties

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