Functional egg white-pectin conjugates prepared by controlled Maillard reaction

Journal of Food Engineering

Volumn 100, Issue 1, 2010, Pages 152-159

  Al Hakkak, Jafar ^a   Al Hakkak, Fadia ^a  

^a THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Conjugates; Egg white (EW); Emulsions; Foam; Free amino groups; Pectin; Rheology

Indexed keywords

AMBIENT TEMPERATURES; CONJUGATED PROTEINS; CONJUGATES; EGG WHITE; FREE AMINO GROUPS; FUNCTIONAL PROPERTIES; GOOD STABILITY; MAILLARD REACTION; OIL DROPLETS; OIL-WATER EMULSION; PECTIN; PHYSICAL MIXTURES; RELATIVE HUMIDITIES; TWO-COMPONENT;

AMINO ACIDS; ATMOSPHERIC HUMIDITY; CHEMICAL REACTIONS; ELASTICITY; EMULSIONS; ESTERS; PROTEINS; RHEOLOGY; VISCOSITY;

EMULSIFICATION;

EID: 77955710287     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2010.03.040     Document Type: Article

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