Egg proteins

Handbook of Food Proteins

Volumn , Issue , 2011, Pages 150-209

  Strixner, T ^a   Kulozik, U ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Air water interface; Egg white; Egg yolk; Emulsifying properties; Gelation; Ionic strength; LDL; Lysozyme; Ovalbumin; Ovotransferrin; Phospholipase; Protein denaturation

Indexed keywords

EMULSIFICATION; ENZYMES; GELATION; IONIC STRENGTH; PHASE INTERFACES; PROCESSED FOODS; PROTEINS; SUSPENSIONS (FLUIDS);

AIR WATER INTERFACES; EGG WHITE; EGG YOLKS; EMULSIFYING PROPERTY; OVALBUMINS; OVOTRANSFERRIN; PHOSPHOLIPASES; PROTEIN DENATURATION;

FOOD PROCESSING;

EID: 84941309010     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-84569-758-7.50007-1     Document Type: Chapter

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