Mechanistic insights into ultrasound‑improved foaming properties of freeze‑thawed egg white: From macroscopic rheology to interfacial proteomics☆
Qian Zhao, Chaoya Zhao, Xun Huang, Xiaole Xiang, Yingmei Wu, Yingqun Wu, Xiaojuan Song, Kai Dong, Lan Liu, Shaoxiao Zeng, Qun Huang · 2026
Read Mechanistic insights into ultrasound‑improved foaming properties of freeze‑thawed egg white: From macroscopic rheology to interfacial proteomics☆ by Qian Zhao, Chaoya Zhao, Xun Huang, Xiaole Xiang, Yingmei Wu, Yingqun Wu, Xiaojuan Song, Kai Dong, Lan Liu, Shaoxiao Zeng, Qun Huang (2026) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-13628221.txt.
Description
Qian Zhao and co-authors test whether sound-wave treatment can rescue the foaming power of egg white after freezing damage. Food makers freeze egg white, yet repeated freeze-thaw rounds wreck its foam, which cakes and mousses rely on. The 2026 study treated the protein with ultrasound before eight freeze-thaw cycles. The team then probed foam behavior, particle size, protein shape, and the proteins that sit at the air-water surface.
Treated egg white kept foam close to fresh egg white after all eight cycles. Ultrasound shrank particles, loosened protein shape, and changed which proteins crowd the surface. Foam held longer even though the first foam volume dipped. The authors say the method could raise the value of frozen egg white.
Catalog record
| CREATOR | Qian Zhao, Chaoya Zhao, Xun Huang, Xiaole Xiang, Yingmei Wu, Yingqun Wu, Xiaojuan Song, Kai Dong, Lan Liu, Shaoxiao Zeng, Qun Huang |
|---|---|
| YEAR | 2026 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 62 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |