Foaming properties of egg white proteins affected by heat or high pressure treatment

Journal of Food Engineering

Volumn 78, Issue 4, 2007, Pages 1410-1426

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

^a UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Egg white; Foam; Heat treatment; High hydrostatic pressure; Physicochemical properties

Indexed keywords

FOAMS; HEAT TREATMENT; HIGH PRESSURE EFFECTS; HYDROSTATIC PRESSURE; PH; SOLUBILITY;

FOAMING PROPERTIES; HIGH HYDROSTATIC PRESSURE; HIGH PRESSURE TREATMENT; PHYSICOCHEMICAL PROPERTIES;

PROTEINS;

EID: 33748533149     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2006.01.013     Document Type: Article

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