Functionality of egg white proteins as affected by high intensity ultrasound

Food Hydrocolloids

Volumn 29, Issue 2, 2012, Pages 308-316

  Arzeni, Carolina ^a,b   Pérez, Oscar E ^a,c   Pilosof, Ana M R ^a,c  

^a UNIVERSIDAD DE BUENOS AIRES   (Argentina)

^b Agencia Nacional de Promocion Cientifica y Tecnologica de la Republica Argentina   (Argentina)

^c Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Egg white protein; Emulsifying; Foaming; Gelation; Thermal aggregation; Ultrasound

Indexed keywords

EID: 84860578583     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.03.009     Document Type: Article

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