Effect of high pressure homogenisation on microbial inactivation, protein structure and functionality of egg white

Food Research International

Volumn 62, Issue , 2014, Pages 718-725

  Panozzo, Agnese ^a   Manzocco, Lara ^b   Calligaris, Sonia ^b   Bartolomeoli, Ingrid ^b   Maifreni, Michela ^b   Lippe, Giovanna ^b   Nicoli, Maria Cristina ^b  

^a UNIVERSITY OF LEUVEN   (Belgium)

^b UNIVERSITY OF UDINE   (Italy)

Author keywords

Egg white; Foam; Gel; High pressure homogenisation; Immunoreactivity; Protein structure

Indexed keywords

ELECTROPHORETIC MOBILITY; FOAMS; GELS; SALMONELLA; SUPERCONDUCTING MATERIALS; VISCOSITY;

EFFECT OF HIGH PRESSURE; EGG WHITE; FREE SULFHYDRYL GROUPS; HIGH-PRESSURE HOMOGENISATION; HYDROPHOBIC INTERACTIONS; IMMUNOREACTIVITIES; MICROBIAL INACTIVATION; PROTEIN STRUCTURES;

PROTEINS;

EID: 84899928143     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.051     Document Type: Article

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