Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions

Food Research International

Volumn 40, Issue 6, 2007, Pages 668-678

  Liang, Yong ^a   Kristinsson, Hordur G ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

Calcium; Egg albumen; Foaming; Overrun; pH; Unfolding

Indexed keywords

CALCIUM; HYDROPHOBICITY; ION SOURCES; PH EFFECTS; SURFACE CHEMISTRY; VISCOELASTICITY;

CALCIUM IONS; EGG ALBUMEN; LIQUID DRAINAGE; OVERRUN; UNFOLDING;

PROTEINS;

EID: 34247607685     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2006.11.015     Document Type: Article

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