Influence of high-intensity ultrasound on foaming and structural properties of egg white

Food Research International

Volumn 108, Issue , 2018, Pages 604-610

  Sheng, Long ^a   Wang, Yibo ^a   Chen, Jiahui ^a   Zou, Jie ^a   Wang, Qi ^a   Ma, Meihu ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Avian egg; Foaming properties; Protein structure; Ultrasonic cavitation

Indexed keywords

PHASE INTERFACES; PROTEINS; SCANNING ELECTRON MICROSCOPY; ULTRASONIC TESTING;

AVIAN EGG; FOAMING PROPERTIES; FREE SULFHYDRYL GROUPS; HIGH INTENSITY ULTRASOUNDS; MOLECULAR REARRANGEMENT; PROTEIN STRUCTURES; SURFACE HYDROPHOBICITY; ULTRASONIC CAVITATION;

STRUCTURAL PROPERTIES;

THIOL DERIVATIVE;

CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; POLYACRYLAMIDE GEL ELECTROPHORESIS; POROSITY; PROCEDURES; PROTEIN CONFORMATION; PROTEIN INTAKE; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; STRUCTURE ACTIVITY RELATION; SURFACE TENSION; ULTRASOUND; VISCOSITY;

EGG PROTEINS, DIETARY; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY, ELECTRON, SCANNING; POROSITY; PROTEIN CONFORMATION; SOLUBILITY; STRUCTURE-ACTIVITY RELATIONSHIP; SULFHYDRYL COMPOUNDS; SURFACE TENSION; ULTRASONICS; VISCOSITY;

EID: 85045382765     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2018.04.007     Document Type: Article

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