Enzymatic hydrolysis of ovomucin and effect on foaming properties

Food Research International

Volumn 41, Issue 5, 2008, Pages 522-531

  Hammershøj, Marianne ^a   Nebel, Caroline ^a   Carstens, Jan H ^b  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

^b Sanovo Foods A/S   (Denmark)

Author keywords

Egg albumen; Foaming; Hydrolysis; Ovomucin; Solubility; Surface hydrophobicity

Indexed keywords

ENZYME ACTIVITY; HYDROLYSIS; HYDROPHOBICITY; SOLUBILITY;

EGG ALBUMEN; FOAM STABILITY;

FOOD PRODUCTS;

EID: 44349121133     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.03.004     Document Type: Article

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