α-Casein Improves the Gel Properties of Dried Egg White

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 24, 2003, Pages 7140-7145

  Matsudomi, Naotoshi ^a   Kanda, Yuka ^a   Moriwaki, Hiromi ^a  

^a YAMAGUCHI UNIVERSITY   (Japan)

Author keywords

casein; Dried egg white; Gel properties; Mixed gel; Transparent gel

Indexed keywords

ALPHA CASEIN; CASEIN; EGG WHITE; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL REACTION; CONCENTRATION RESPONSE; DESICCATION; FOOD PROCESSING; GELATINIZATION; HARDNESS; HEATING; PARAMETER; PH; PROTEIN ANALYSIS; PROTEIN FUNCTION; PROTEIN PROTEIN INTERACTION; REACTION ANALYSIS; TECHNIQUE; TEMPERATURE DEPENDENCE; TRANSPARENCY; WATER HOLDING CAPACITY;

CASEINS; CHEMISTRY, PHYSICAL; EGG WHITE; FOOD ADDITIVES; FOOD PRESERVATION; GELS; HEAT; HYDROGEN-ION CONCENTRATION;

EID: 0242691744     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf021119p     Document Type: Article

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