Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin

Journal of Food Engineering

Volumn 261, Issue , 2019, Pages 158-164

  Li, Mei ^a   Li, Mengmeng ^a   Tan, Wen ^a   Liu, Xuebo ^a   Duan, Xiang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

Author keywords

Ball milling treatment; Foam structure; Ovalbumin; Physicochemical property

Indexed keywords

HYDROPHOBICITY; MILLING (MACHINING); PHYSICOCHEMICAL PROPERTIES; PROTEINS; SCANNING ELECTRON MICROSCOPY;

AGGREGATION PROCESS; BALL MILLING TREATMENTS; FOAM STRUCTURE; FOAMING CAPACITIES; FUNCTIONAL PROPERTIES; HYDROPHOBIC RESIDUES; OVALBUMINS; SURFACE HYDROPHOBICITY;

BALL MILLING;

EID: 85067890034     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2019.06.015     Document Type: Article

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