Effects of pulsed electric fields processing on stability of egg white proteins

Journal of Food Engineering

Volumn 139, Issue , 2014, Pages 13-18

  Wu, Li ^a   Zhao, Wei ^a   Yang, Ruijin ^a   Chen, Xiaochan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

Colloidal properties; Egg white solution; Electrophoresis patterns; Protein oxidation; Pulsed Electric Fields (PEFs); Stability

Indexed keywords

AGGREGATES; CONVERGENCE OF NUMERICAL METHODS; ELECTRIC FIELDS; ELECTROPHORESIS; OXIDATION; POLYDISPERSITY;

COLLOIDAL PROPERTIES; EGG WHITE; ELECTRIC FIELD STRENGTH; PARTIAL PROTEIN UNFOLDING; PROTEIN CARBONYL CONTENT; PROTEIN OXIDATION; PULSED ELECTRIC FIELD (PEFS); PULSED ELECTRIC FIELD PROCESSING (PEF);

PROTEINS;

EID: 84901010098     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2014.04.008     Document Type: Article

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