Color and gelling properties of dried egg white: Effect of drying methods and storage conditions

International Journal of Food Properties

Volumn 20, Issue 9, 2017, Pages 2157-2168

  Katekhong, Wattinee ^a   Charoenrein, Sanguansri ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

Color; Freeze dried egg white; Gelling properties; Hot air dried egg white; Storage

Indexed keywords

COLOR; DRYING; ELECTROPHORESIS; ENERGY STORAGE; GELATION; GLASS TRANSITION; PROTEINS; SODIUM DODECYL SULFATE; SODIUM SULFATE; SOLAR DRYERS;

EGG WHITE; FUNCTIONAL PROPERTIES; GELLING PROPERTIES; PROTEIN AGGREGATION; PROTEIN CONFORMATION; PROTEIN DENATURATION; SODIUM DODECYL SULFATE-POLYACRYLAMIDE GEL ELECTROPHORESIS; SULFHYDRYL CONTENT;

FOOD STORAGE;

EID: 85009997646     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2016.1233429     Document Type: Article

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