Thermal processing modulates the structure, texture, and in vitro protein digestion behavior of encapsulated egg white noodles

Thermal processing modulates the structure, texture, and in vitro protein digestion behavior of encapsulated egg white noodles

Fuente: Journal of Agriculture and Food Research

Publication date: August 2026Source: Journal of Agriculture and Food Research, Volume 30Author(s): Penpitcha Kerdjaiboon, Waralee Joymak, Sathaporn Ngamukote, Sirichai Adisakwattana, Tanyawan Suantawee