Effect of heat treatment on foaming properties of ostrich (Struthio camelus) egg white proteins

International Journal of Food Properties

Volumn 20, Issue 12, 2017, Pages 3159-3169

  Gharbi, Negar ^a   Labbafi, Mohsen ^a   Madadlou, Ashkan ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Foam density (FD); Foaming capacity (FC); Heat treatment; Ostrich egg white protein (OEWP); Sulfhydryl groups (SH)

Indexed keywords

BIRDS; FINITE DIFFERENCE METHOD; FOAMS; PROTEINS;

BENEFICIAL EFFECTS; EFFECT OF HEAT TREATMENTS; EGG WHITE PROTEINS; FOAM DENSITIES; FOAMING CAPACITIES; FOAMING PROPERTIES; OVOTRANSFERRIN; SULFHYDRYL GROUPS;

HEAT TREATMENT;

EID: 85017504178     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2017.1280676     Document Type: Article

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