Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Journal of Food Engineering

Volumn 195, Issue , 2017, Pages 40-51

  Lechevalier, Valerie ^a,b   Guérin Dubiard, Catherine ^a,b   Anton, Marc ^c   Beaumal, Valérie ^c   David Briand, Elisabeth ^c   Gillard, Angelique ^a,b   Le Gouar, Yann ^a,b   Musikaphun, Nuttinee ^a,b   Pasco, Maryvonne ^a,b   Dupont, Didier ^a,b   Nau, Francoise ^a,b  

^a AGROCAMPUS OUEST   (France)

^b UMR1253   (France)

^c INRA   (France)

Author keywords

Antigenicity; Dry heating; Egg white powder; Interfacial property; In vitro digestion

Indexed keywords

FOOD PRODUCTS; PROTEINS; STATISTICAL METHODS;

ANTIGENICITY; DRY-HEATING; EGG WHITE; INTERFACIAL PROPERTY; VITRO DIGESTION;

ANTIGENS;

EID: 84988982777     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2016.09.022     Document Type: Article

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