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Xiaoai GUO

German Institute of Food Technologies

Professor-von-Klitzing-Straße 7

Quakenbrück, 49610

Germany

  • German Institute of Food Technologies

SCHOLARLY PAPERS

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Scholarly Papers (1)

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Manothermosonication – a Potential Alternative to Thermal Pasteurisation of Liquid Whole Egg: Comparison of Physico-Chemical Attributes

Number of pages: 56 Posted: 15 Jun 2024
Enrique BEITIA, Grigorios MAVROS, Xiaoai GUO, Dana MIDDENDORF, Andreas JUADJUR, Volker HEINZ, Vasilis VALDRAMIDIS and Kemal Aganovic
German Institute of Food Technologies, National and Kapodistrian University of Athens, German Institute of Food Technologies, German Institute of Food Technologies, German Institute of Food Technologies, German Institute of Food Technologies, National and Kapodistrian University of Athens and University of Reading
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Abstract:

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Manothermosonication, Food quality, Liquid whole egg, Functional properties, Protein unfolding