Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part A: Physical Effects

Food and Bioprocess Technology

Volumn 9, Issue 3, 2016, Pages 501-510

  Brand, Janina ^a   Silberbauer, Alina ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Egg white; Energy density; Fibrillar protein ovomucin; Mechanical devices; Viscosity decrease

Indexed keywords

CHROMATOGRAPHY; FRACTIONATION; PARTICLE SIZE; PORE SIZE; PROTEINS;

CHROMATOGRAPHIC FRACTIONATION; EGG WHITE; ENERGY DENSITY; FIBRILLAR PROTEINS; HIGH PRESSURE HOMOGENIZATION; HIGH PRESSURE HOMOGENIZER; MECHANICAL DEVICE; PARTICLE SIZE MEASUREMENT;

VISCOSITY;

EID: 84958741646     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1647-0     Document Type: Article

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