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Author

Dewei Shu

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#protein folding Open access Sep 2026

Boosting foam ferformance of egg white protein: synergy between supercritical carbon dioxide and sucrose for superior freeze-thaw stability

This study investigated the synergistic effects of supercritical carbon dioxide (SCCD) combined with sucrose treatment on the foaming properties and freeze-thaw stability of egg white protein (EWP). The results demonstrated that SCCD-sucrose treatment significantly enhanced the foaming capacity, achieving a maximum...

Lixian Ding, Minquan Xia, Xinyue Zhang et al. · 0 citations

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