Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

Food Hydrocolloids

Volumn 54, Issue , 2016, Pages 342-350

  Chang, Cuihua ^a   Niu, Fuge ^b   Su, Yujie ^a   Qiu, Yan ^a   Gu, Luping ^a   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

^b ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Acid heat induced; Egg white; Emulsifying properties; Physicochemical characteristics; Structure

Indexed keywords

DROPS; EMULSIFICATION; EMULSIONS; HYDROPHOBICITY; PHASE INTERFACES; PHASE SEPARATION; PROTEINS; STABILITY;

ACID-HEAT INDUCED; CHARACTERISTIC PROPERTIES; EGG WHITE; EGG WHITE PROTEINS; EMULSIFYING CAPACITY; EMULSIFYING PROPERTY; HEAT STABILITY; PARTICLE MICROSTRUCTURE; PHYSICOCHEMICAL CHARACTERISTICS; VARIOUS PH;

SODIUM CHLORIDE;

EID: 84946404991     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.09.026     Document Type: Article

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