Development of egg white protein aerogels as new matrix material for microencapsulation in food

Journal of Supercritical Fluids

Volumn 106, Issue , 2015, Pages 42-49

  Selmer, Ilka ^a   Kleemann, Christian ^b   Kulozik, Ulrich ^b   Heinrich, Stefan ^a   Smirnova, Irina ^a  

^a HAMBURG UNIVERSITY OF TECHNOLOGY   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Aerogel; Egg white; Food; Irreversible heat coagulation; Protein

Indexed keywords

AEROGELS; ALKALINITY; COAGULATION; FOOD PRODUCTS; HYDROGELS; MICROENCAPSULATION;

AEROGEL STRUCTURES; EGG WHITE; EGG WHITE PROTEINS; IONIC CONCENTRATIONS; IRREVERSIBLE HEAT; MATRIX MATERIALS; MECHANICALLY STABLE; SUPERCRITICAL DRYING;

PROTEINS;

EID: 84930604192     PISSN: 08968446     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.supflu.2015.05.023     Document Type: Article

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