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

Enrique Beitia, Grigorios Mavros,Xiaoai Guo,Dana Middendorf,Andreas Juadjur,Volker Heinz,Vasilis Valdramidis,Kemal Aganovic

FOOD CHEMISTRY（2025）

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