Improvement of Functional Properties of Egg White by High-pressure Homogenisation with Xylo-Oligosaccharide and Its Application in Ice Creams
Traditional commercially available egg liquids lack specificity, and in order to enhance the specific use of egg liquid bases for the needs of ice cream production, this research was dedicated to the development of egg white bases for ice cream. The effects of high-pressure homogenization (HPH) comb...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090193 |
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