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Effect of pulsed electric protein on protein based food products.
Yafei comes from China, where he completed his undergraduate degree in Food Quality and Safety at China Agricultural University (Yantai). He went on to obtain a masters’ degree in Food Science and Technology at Chulalongkorn University (Thailand).
Pulsed electric field (PEF) treatment alone or in combination with thermal treatment is used to pasteurize egg white, as an alternative to traditional heat pasteurization. Effects of the processing parameters of these treatments as well as hen age and egg storage on physicochemical, functional, and microbiological properties of egg white proteins will be studied.