Improvement of functional properties of Egg white protein through glycation and phosphorylation by dry-heating

Asian-Australasian Journal of Animal Sciences

Volumn 22, Issue 4, 2009, Pages 591-597

  Enomoto, Hirofumi ^a   Nagae, Shiho ^a   Hayashi, Yoko ^a   Li, Can Peng ^a,b   Ibrahim, Hisham R ^a   Sugimoto, Yasushi ^a   Aoki, Takayoshi ^a  

^a KAGOSHIMA UNIVERSITY   (Japan)

^b YUNNAN UNIVERSITY   (China)

Author keywords

Dry heating; Egg white protein; Functional property; Maillard reaction; Phosphorylation

Indexed keywords

EID: 67649280633     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2009.80363     Document Type: Article

References (31)

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