Coagulation of egg white of soft-shell Turtle (Pelodiscus Sinensis) at high pressure or high temperature

International Journal of Food Properties

Volumn 17, Issue 10, 2014, Pages 2332-2343

  Zhu, Songming ^a   Zhou, Minsheng ^a   Yu, Yong ^a   Li, Jianping ^a   He, Jin Song ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b YUNNAN AGRICULTURAL UNIVERSITY   (China)

Author keywords

Chicken egg white; Coagulation; High pressure processing; SDS PAGE; Soft shell turtle egg white

Indexed keywords

AMINO ACIDS; ANIMALS; COAGULATION; ELECTROPHORESIS; PROTEINS;

CHICKEN EGG WHITE; EGG WHITE; EGG WHITE PROTEINS; GEL ELECTROPHORESIS; HEATING TREATMENTS; HIGH MOLECULAR MASS; HIGH-PRESSURE PROCESSING; SDS-PAGE;

SHELLS (STRUCTURES);

EID: 84904512254     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.803117     Document Type: Article

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