Gelling properties of egg white produced using a conventional and a low-shear reverse osmosis process

Journal of Food Science

Volumn 67, Issue 2, 2002, Pages 725-729

  Ould Eleya, M M ^a   Gunasekaran, S ^a  

^a University of Wisconsin Madison   (United States)

Author keywords

Egg white; Gels; Reverse osmosis; Rheology

Indexed keywords

EID: 0036217024     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb10666.x     Document Type: Article

References (20)

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11. Standardized failure compression test of protein gels from a collaborative study
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14. Recent advances in the understanding of egg white protein functionality
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20. Rheological properties of rennet-induced skim milk gels. 1. Introduction