Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin

Food Chemistry

Volumn 285, Issue , 2019, Pages 296-304

  Ma, Yanqiu ^a   Zhao, Ying ^a   Jiang, Yuqing ^a   Chi, Yujie ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Aggregation behaviour; Dry heating; Morphology; Ovalbumin

Indexed keywords

AGGREGATES; HYDROPHOBICITY; MORPHOLOGY; PROTEINS;

AGGREGATE MORPHOLOGY; AGGREGATION BEHAVIOURS; DRY-HEATING; ELECTROSTATIC REPULSION; HYDROPHOBIC INTERACTIONS; INSOLUBLE AGGREGATES; OVALBUMINS; PROTEIN AGGREGATION;

HEATING;

OVALBUMIN;

ARTICLE; COVALENT BOND; HEAT TREATMENT; HEATING; HYDROPHOBICITY; PROTEIN AGGREGATION; REACTION TIME; CHEMICAL PHENOMENA; CHEMISTRY; PARTICLE SIZE; STATIC ELECTRICITY;

HEATING; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; OVALBUMIN; PARTICLE SIZE; STATIC ELECTRICITY;

EID: 85061280088     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2019.01.170     Document Type: Article

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