The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization

The Effect of Lipids on the Structure and Function of Egg Proteins in Response to Pasteurization

In recent years, the consumption of liquid eggs has failed to meet the expectations of the public due to growing concerns regarding food safety and health. It is well known that there are interactions between the components in liquid eggs, and the interaction effect on the structure and functional p...

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Bibliographic Details
Main Authors:	Hao Yang, Qiang Shi, Zhongliang Wang, Xiao Chen, Fangfang Min, Xuanyi Meng, Ping Tong, Yong Wu, Hongbing Chen
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Foods
Subjects:	liquid egg protein–lipid interaction protein structure functional properties
Online Access:	https://www.mdpi.com/2304-8158/14/2/219
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