Improving foaming properties of yolk-contaminated egg albumen by basic soy protein

Journal of Food Science

Volumn 74, Issue 8, 2009, Pages

  Wang, Guang ^a   Wang, Tong ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Basic protein; Foaming properties; Foaming restoration; Sonication; Yolk contaminated egg white

Indexed keywords

EGG WHITE; SOYBEAN PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COOKING; EGG YOLK; ESTERIFICATION; FOOD HANDLING; ISOELECTRIC POINT; METHODOLOGY; PH; PROTEIN DENATURATION; SOLUBILITY; ULTRASOUND;

ANIMALS; COOKERY; EGG WHITE; EGG YOLK; ESTERIFICATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; ISOELECTRIC POINT; PROTEIN DENATURATION; SOLUBILITY; SONICATION; SOYBEAN PROTEINS;

GLYCINE MAX;

EID: 70349690148     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01306.x     Document Type: Article

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