Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

Food Hydrocolloids

Volumn 90, Issue , 2019, Pages 118-125

  Li, Xin ^a   Li, Junhua ^a   Chang, Cuihua ^a   Wang, Chenying ^a   Zhang, Mengqi ^a   Su, Yujie ^a,b   Yang, Yanjun ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Egg white; Egg yolk; Foaming characteristics; Granules; Physicochemical properties; Plasma

Indexed keywords

EID: 85058420392     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.12.014     Document Type: Article

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