ReviewFood science and biotechnology2025
Supercritical fluid treatment for egg white protein modification: a comprehensive review.
Review in Food science and biotechnology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
7 authors.
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Abstract
Supercritical fluid technology is an innovative technique that has sparked interest in its potential for structural alteration since it utilizes less difficult-to-recycle compounds such as salts, acids, and bases in the protein industry's processing. It may become a novel method of protein modification in the food sector due to its abundant source, low cost, eco-friendliness. This work presents a comprehensive review of supercritical fluid technologies, focussing on their application in the innovative area of supercritical fluid therapy, specifically examining the modification of egg white protein. Although this technique offers several advantages, there are multiple issues to be taken forward which includes scalability, cost-effectiveness, safety considerations and regulatory aspects when applying commercially especially food and medical uses. Research on the effect of molecular modifications on the functional properties of egg white proteins is greatly promising.
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