Dynamic high pressure micro-fluidization effects on structure and physico-chemical properties of egg white protein

Chemical Research in Chinese Universities

Volumn 25, Issue 3, 2009, Pages 302-305

  Tu, Zong Cai ^a   Wang, Hui ^a   Liu, Cheng Mei ^a   Liu, Guang Xian ^a   Chen, Gang ^a   Ruan, Roger ^a,b  

^a NANCHANG UNIVERSITY   (China)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Denaturation enthalpyl; Egg white; Hydrophobicity; Mean particle size; Sulfhydryl groups

Indexed keywords

EID: 80051740573     PISSN: 10059040     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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