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Rheological, foaming, and emulsifying properties of liquid whole egg fortified with green tea extract and treated with high pressure

Published 2025

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Publication details

Journal : Food Chemistry , vol. 485 , p. 1–13–0 , 2025

Publisher : Elsevier

International Standard Numbers :
Printed : 0308-8146
Electronic : 1873-7072

Publication type : Academic article

Contributors : Dang, Tem Thi; Rode, Tone Mari; Skipnes, Dagbjørn; Sivertsvik, Morten; Noriega Fernández, Estefanía

Links :
DOI : doi.org/10.1016/j.foodchem.202...

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Tone Mari Rode

Tone Mari Rode

Senior Scientist

Dagbjørn Skipnes

Dagbjørn Skipnes

Senior Scientist

Morten Sivertsvik

Morten Sivertsvik

Research Director