Influence of treatment-induced modification of egg white proteins on foaming properties

Food Hydrocolloids

Volumn 90, Issue , 2019, Pages 72-81

  Gharbi, Negar ^a   Labbafi, Mohsen ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

Author keywords

Adsorption; Egg white protein (EWP); Foam; Hydrophobicity; Interface; Particle size

Indexed keywords

ADSORPTION; AGGLOMERATION; AGGREGATES; GLYCOSYLATION; HIGH PRESSURE EFFECTS; HYDRAULICS; HYDROPHOBICITY; HYDROSTATIC PRESSURE; IRRADIATION; POLYSACCHARIDES; SOLUBILITY; ULTRASONICS;

EGG WHITE PROTEIN; EGG WHITE PROTEINS; FOAMING PROPERTIES; GLYCATION; HIGH HYDROSTATIC PRESSURE; HIGH INTENSITY ULTRASOUNDS; MAILLARD; PARTICLES SIZES; PRESSURE INTENSITY; ULTRASOUND TREATMENTS;

PARTICLE SIZE;

EID: 85059313633     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2018.11.060     Document Type: Review

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