Changes in gel characteristics of egg white under strong alkali treatment

Food Hydrocolloids

Volumn 45, Issue , 2015, Pages 1-8

  Chen, Zhangyi ^a   Li, Jianke ^a   Tu, Yonggang ^b   Zhao, Yan ^a   Luo, Xuying ^a   Wang, Junjie ^a   Wang, Menglin ^a  

^a NANCHANG UNIVERSITY   (China)

^b JIANGXI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Alkali treatment; Disulfide bond; Egg white gel; Microstructure; Molecular force

Indexed keywords

ALKALINITY; COVALENT BONDS; ELECTROPHORESIS; HYDROGEN BONDS; HYDROPHOBICITY; PROTEINS; SODIUM DODECYL SULFATE; SULFUR COMPOUNDS;

ALKALI TREATMENT; DISULPHIDE BONDS; EGG WHITE; EGG WHITE GEL; GEL CHARACTERISTICS; HYDROPHOBIC INTERACTIONS; INTER-MOLECULAR FORCES; MOLECULAR FORCES; RHEOLOGICAL PROPERTY; TEXTURAL PROPERTIES;

MICROSTRUCTURE;

EID: 84911379233     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.10.026     Document Type: Article

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