Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects

Food and Bioprocess Technology

Volumn 9, Issue 7, 2016, Pages 1210-1218

  Brand, Janina ^a   Kulozik, Ulrich ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Disrupture of protein bonds; Egg white; Fibrillar protein ovomucin; Mechanical devices

Indexed keywords

COVALENT BONDS; ENZYMES; MECHANISMS; PARTICLE SIZE;

EGG WHITE; FIBRILLAR PROTEINS; FRACTIONATION PROCESS; FUNCTIONAL PROTEINS; HIGH PRESSURE HOMOGENIZER; MECHANICAL DEVICE; MECHANICAL TREATMENTS; PROTEIN BONDS;

PROTEINS;

EID: 84959106591     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1711-4     Document Type: Article

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