Improvement of foaming properties of whole egg powder through Maillard reaction

Advanced Materials Research

Volumn 554-556, Issue , 2012, Pages 1091-1094

  Cui, Yu ^a   Yu jie, Chi ^a   Wei, Xu ^a   Lei, Lv ^a   Chen, Chen ^a   Qiang, Sun ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Foaming properties; Maillard reaction; Whole egg powder

Indexed keywords

CONTROLLED CONDITIONS; FOAMING ABILITY; FOAMING PROPERTIES; MAILLARD REACTION; MALTODEXTRINS; OPTIMUM REACTION CONDITIONS; REACTION TEMPERATURE; SH GROUPS; WEIGHT RATIOS;

AMINO ACIDS; CHEMICAL REACTIONS; POLYSACCHARIDES; PROTEINS;

GLYCOSYLATION;

EID: 84867170051     PISSN: 10226680     EISSN: None     Source Type: Book Series    
DOI: 10.4028/www.scientific.net/AMR.554-556.1091     Document Type: Conference Paper

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