A comparative study of heat and high pressure induced gels of whey and egg albumen proteins and their binary mixtures

Food Hydrocolloids

Volumn 19, Issue 6, 2005, Pages 984-996

  Ngarize, Sekai ^a   Adams, Alf ^a   Howell, Nazlin ^a  

^a UNIVERSITY OF SURREY   (United Kingdom)

Author keywords

Egg albumen; Heat gelation; High pressure; Protein; Raman spectroscopy; Rheology; Transmission electron microscopy; Whey

Indexed keywords

AGGREGATES; AMINO ACIDS; BINARY MIXTURES; GELS; HIGH RESOLUTION TRANSMISSION ELECTRON MICROSCOPY; PROTEINS; RAMAN SPECTROSCOPY; SULFUR COMPOUNDS;

EGG ALBUMEN; GEL STRENGTHS; HEAT GELATION; HIGH PRESSURE; HYDROPHOBIC REGIONS; STRENGTH MODULUS; WHEY; WHEY PROTEINS; YOUNG MODULUS; Β-SHEET STRUCTURE;

GELATION;

EID: 19944370818     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2004.12.008     Document Type: Article

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