Effect of oxidative modification on structural and foaming properties of egg white protein

Food Hydrocolloids

Volumn 75, Issue , 2018, Pages 223-228

  Duan, Xiang ^a   Li, Mei ^a   Shao, Jing ^a   Chen, Haiying ^b   Xu, Xueming ^b   Jin, Zhengyu ^b   Liu, Xuebo ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Egg white protein; Foamability; Oxidation; Structural characteristics

Indexed keywords

HYDROPHOBICITY; MOLECULAR WEIGHT DISTRIBUTION; PROTEINS; SCANNING ELECTRON MICROSCOPY; SULFUR COMPOUNDS;

EGG WHITE PROTEINS; FOAMABILITY; FOAMING ABILITY; FOAMING PROPERTIES; FOAMING STABILITIES; OXIDATION TREATMENTS; OXIDATIVE MODIFICATION; PROTEIN OXIDATION; STRUCTURAL CHARACTERISTICS; STRUCTURAL MODIFICATIONS;

OXIDATION;

EID: 85029431048     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2017.08.008     Document Type: Article

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