Molecular interactions in gels prepared with egg yolk and its fractions

Food Hydrocolloids

Volumn 19, Issue 3, 2005, Pages 527-532

  Kiosseoglou, Vassilis ^a   Paraskevopoulou, Adamantini ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Disulfide bonds; Egg yolk; Gel fracture properties; Gelation

Indexed keywords

COMPRESSION TESTING; COVALENT BONDS; FRACTURE; GELATION; GRANULATION; HYDROPHOBICITY; PROTEINS; SULFUR COMPOUNDS;

DISULPHIDE BONDS; DITHIOTHREITOL; EGG YOLKS; FRACTURE PROPERTY; GEL FRACTURE PROPERTY; GEL STRUCTURE DEVELOPMENT; HEN EGG; HYDROPHOBIC INTERACTIONS; SULFHYDRYL GROUPS; TWEEN-40;

GELS;

DISULFIDE; DITHIOTHREITOL; N ETHYLMALEIMIDE; POLYSORBATE 40; PROTEIN; THIOL DERIVATIVE; THIOL GROUP; YOLK PROTEIN;

COMPRESSION; CONFERENCE PAPER; COVALENT BOND; DISPERSION; DISULFIDE BOND; EGG YOLK; FRACTURE; GELATION; HEAT TREATMENT; HEATING; HEN; HYDROPHOBICITY; MOLECULAR INTERACTION; OXIDATION; OXIDATION KINETICS; PLASMA; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN AGGREGATION; PROTEIN PROTEIN INTERACTION; STRUCTURE ANALYSIS; TURBIDITY;

EID: 12344320161     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.10.027     Document Type: Conference Paper

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