Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

Journal of Food Engineering

Volumn 75, Issue 3, 2006, Pages 316-326

  Van Der Plancken, Iesel ^a   Van Loey, Ann ^a   Hendrickx, Marc E ^a  

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Denaturation enthalpy; Egg white; Heat treatment; Kinetics; Solubility; Sulfhydryl; Surface hydrophobicity; Turbidity

Indexed keywords

HEAT TREATMENT; HYDROPHOBICITY; MATHEMATICAL MODELS; PH EFFECTS; PHYSICAL CHEMISTRY; THERMAL EFFECTS;

DENATURATION ENTHALPY; EGG WHITE; KINETICS; SULFHYDRYL; SURFACE HYDROPHOBICITY;

PROTEINS;

EID: 33244490300     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.04.019     Document Type: Article

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