IMPACT OF HIGH-INTENSITY ULTRASOUND PROBE ON THE FUNCTIONALITY OF EGG WHITE PROTEINS
Andrea Stefanović, Jelena Jovanović, Marina Dojčinović, Steva Lević,
Milena Žuža, Viktor Nedović, Zorica Knežević-Jugović*

Key words: High-intensity ultrasound probe, Egg white protein,
Functional properties, Antioxidant and
antimicrobial activity.

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Journal of Hygienic Engineering and Design