Emulsifying and foaming properties of ultraviolet-irradiated egg white protein and sodium caseinate

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 8, 2011, Pages 4111-4118

  Kuan, Yau Hoong ^a   Bhat, Rajeev ^a   Karim, Alias A ^a  

^a Universiti Sains Malaysia   (Malaysia)

Author keywords

egg white protein; emulsification; foaming; SDS PAGE; sodium caseinate; ultraviolet irradiation

Indexed keywords

EGG WHITE PROTEINS; FOAMING; SDS-PAGE; SODIUM CASEINATE; ULTRAVIOLET IRRADIATION;

IRRADIATION; PROTEINS; SODIUM;

EMULSIFICATION;

CASEIN; EGG PROTEIN; EGG WHITE;

ARTICLE; CHEMISTRY; EMULSION; INFRARED SPECTROSCOPY; POLYACRYLAMIDE GEL ELECTROPHORESIS; ULTRAVIOLET RADIATION;

CASEINS; EGG PROTEINS; EGG WHITE; ELECTROPHORESIS, POLYACRYLAMIDE GEL; EMULSIONS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; ULTRAVIOLET RAYS;

EID: 79955013465     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104050k     Document Type: Article

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