Ca2+-induced egg white isolate gels with various microstructure

Food Science and Technology Research

Volumn 20, Issue 6, 2014, Pages 1207-1212

  Tomczyńska Mleko, Marta ^a   Nishinari, Katsuyoshi ^b,c   Handa, Akihiro ^d  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^c Osaka Prefecture University   (Japan)

^d KEWPIE CORPORATION   (Japan)

Author keywords

Egg white; Gelation; Rheological properties; Salt induced

Indexed keywords

CALCIUM; GELATION; GELS; HARDNESS; IONS;

CALCIUM CONCENTRATION; DYNAMIC VISCOSITIES; EGG WHITE; LINEAR CORRELATION; PREHEATING PROCESS; PROTEIN CONCENTRATIONS; RHEOLOGICAL PROPERTY; SALT-INDUCED;

SURFACE ROUGHNESS;

EID: 84920950311     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.20.1207     Document Type: Article

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