A vital role of high-pressure processing in the gel forming on new healthy egg pudding through texture, microstructure, and molecular impacts

HIGHLIGHTS

• who: Chattraya Ngamlerst et al. from the Department of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Klong Luang, Pathumthani, Thailand have published the research: A Vital Role of High-Pressure Processing in the Gel Forming on New Healthy Egg Pudding through Texture, Microstructure, and Molecular Impacts, in the Journal: Foods 2022, 11, x FOR PEER REVIEW of /2022/
• what: After HPP at different high-pressure levels (450 475 and 500 MPa) and different times (5 10 and 15 min) this study investigated the physical quality and physicochemical properties of strawberryflavoured egg . . .
  

   

  

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