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Conference report-Professor Cai Zhaoxia-Study on multi-scale processing characteristics and final state application of ovalbumin nanocomposite

 Last Update: 2021-11-01
 Source: Internet
 Author: User

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Professor Cai Zhaoxia

College of Food Science and Technology, Huazhong Agricultural University, National and Local Joint Engineering Research Center for Egg Processing Technology

The main research areas are storage of eggs and egg products, comprehensive utilization of by-products, functional modification and modification of poultry egg protein

Summary

China is rich in egg resources, and intensive processing is an important development direction for the egg industry in the future

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