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.