Modification of functional properties of egg-white proteins

Nahrung - Food

Volumn 47, Issue 6, 2003, Pages 369-376

  Campbell, Lydia ^a   Raikos, Vassilios ^b   Euston, Stephen R ^b  

^a HERIOT WATT UNIVERSITY   (United Kingdom)

^b NONE

Author keywords

Denaturation; Egg white; Maillard reaction; Review

Indexed keywords

EGG WHITE; GLOBULAR PROTEIN; M PROTEIN; SODIUM CHLORIDE; SUGAR;

DENATURATION; EMULSION; EXPERIMENT; FOAMING; FOOD; FOOD INDUSTRY; GELATION; GLYCATION; PROTEIN FUNCTION; PROTEIN STRUCTURE; REVIEW; SOLUBILITY; SPRAY DRYING; STRUCTURE ACTIVITY RELATION; TEMPERATURE DEPENDENCE; THERMOSTABILITY;

EGG PROTEINS; GELS; HEAT; MAILLARD REACTION; PROTEIN FOLDING; SOLUBILITY; STRUCTURE-ACTIVITY RELATIONSHIP;

EID: 0347991735     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/food.200390084     Document Type: Review

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