15N-labeling of egg proteins for studying protein network formation during pound cake making

Cereal Chemistry

Volumn 94, Issue 3, 2017, Pages 485-490

  Deleu, Lomme J ^a   Wilderjans, Edith ^a,b   Van Haesendonck, Ingrid ^c   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Genzyme   (Belgium)

^c Puratos Group   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; COVALENT BONDS; HYDROPHOBICITY; MIXING; SULFUR COMPOUNDS;

15-N LABELING; 15N; EGG WHITE; EGG WHITE PROTEINS; EGG YOLK PROTEINS; EGG YOLKS; EXTRACTABILITY; NETWORK FORMATION; PROTEIN NETWORK; WHEAT FLOURS;

PROTEINS;

EID: 85020804395     PISSN: 00090352     EISSN: 19433638     Source Type: Journal    
DOI: 10.1094/CCHEM-07-16-0183-R     Document Type: Article

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