Study of the stability of egg white protein-based foams: Effect of heating protein solution

Journal of the Science of Food and Agriculture

Volumn 80, Issue 8, 2000, Pages 1245-1252

  Hagolle, Natahlie ^a   Relkin, Perla ^a   Popineau, Yves ^b   Bertrand, Dominique ^b  

^a Lab Biophysique Mat Alimentaires   (France)

^b CEMAGREF   (France)

Author keywords

Foam; Image analysis; Lysozyme; Ovalbumin; Texture

Indexed keywords

FOAM STABILITY; LYSOZYME; OVALBUMIN; PROTEIN CONFORMATION; PROTEIN DENATURATION; TEXTURE;

EID: 0034130003     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/1097-0010(200006)80:8<1245::AID-JSFA631>3.0.CO;2-4     Document Type: Article

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