Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

Three egg white protein powders under different treatments (untreated, microwave-alone treated and microwave-assisted phosphorylation modification) were prepared and their physicochemistry and rehydration behavior were investigated in this study. Scanning electron microscopy (SEM) and physical property measurements showed that the particle size and specific surface area decreased and increased, respectively, in phosphorylated egg white protein...