How Micro-Phase Separation Alters the Heating Rate Effects on Globular Protein Gelation

Journal of Food Science

Volumn 76, Issue 3, 2011, Pages E318-E327

  Leksrisompong, Phanin N ^a   Foegeding, Edward Allen ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Egg white; Gelation; Heating rate; Micro phase separation; Whey protein isolate

Indexed keywords

EID: 79954991017     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02092.x     Document Type: Article

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