Protein interactions and filler effects in heat-set gels based on egg

Food Hydrocolloids

Volumn 21, Issue 2, 2007, Pages 191-197

  Kalkani, A ^a   Paraskevopoulou, A ^a   Kiosseoglou, V ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Egg white; Egg yolk; Emulsion gel; Filler effects; Protein interactions

Indexed keywords

DROPS; ELECTROPHORESIS; EMULSIFICATION; FILLERS; PROTEINS;

EGG WHITE; EGG YOLKS; EMULSIFIED OIL; EMULSION GEL; FILLER EFFECTS; GEL NETWORKS; GEL-BASED; INTERACTION EFFECT; OIL DROPLETS; PROTEIN INTERACTION;

GELS;

EID: 33750449313     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.03.011     Document Type: Article

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