Aggregation of egg white proteins with pulsed electric fields and thermal processes

Journal of the science of food and agriculture

Volumn 96, Issue 10, 2016, Pages 3334-3341

  Wu, Li ^a   Zhao, Wei ^a   Yang, Ruijin ^a   Yan, Wenxu ^a   Sun, Qianyan ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

aggregation; egg white protein; electrostatic interaction; ovotransferrin; pulsed electric field

Indexed keywords

DISULFIDE; EGG PROTEIN; LYSOZYME; OVALBUMIN; OVOTRANSFERRIN; PROTEIN AGGREGATE; THIOL DERIVATIVE;

CHEMICAL PHENOMENA; CHEMISTRY; ELECTRICITY; FOOD CONTROL; FOOD HANDLING; HEAT; PROCEDURES; SOLUBILITY; STATIC ELECTRICITY;

CONALBUMIN; DISULFIDES; EGG PROTEINS; ELECTRICITY; FOOD HANDLING; FOOD MICROBIOLOGY; HOT TEMPERATURE; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MURAMIDASE; OVALBUMIN; PROTEIN AGGREGATES; SOLUBILITY; STATIC ELECTRICITY; SULFHYDRYL COMPOUNDS;

EID: 84973598720     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7512     Document Type: Article

References (29)