- Article
Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder
- Sijia Cao,
- Xuanting Liu,
- Zhiyuan Zheng,
- Zhaohui Yan,
- Ting Zhang,
- Jingbo Liu and
- Ting Yu
This study investigated the effects of ultrasound-assisted soybean lecithin (SL) on the rehydration behavior and physical properties of egg white protein powder (EWPP) and its ability to enhance the efficacy of EWPP instant solubility. The results of...