Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

Food Hydrocolloids

Volumn 101, Issue , 2020, Pages

  Jiang, Yawen ^a   Jia, Jie ^a   Xiong, Dandan ^a   Xu, Xueming ^b   Yang, Yanjun ^b   Liu, Xuebo ^a   Duan, Xiang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b JIANGNAN UNIVERSITY   (China)

Author keywords

Egg white; Foaming activity; Lactic acid fermentation; Structural characterization

Indexed keywords

BACTERIA; LACTIC ACID; PROTEINS; TEXTURES;

EGG WHITE; FOAMING ACTIVITY; FOOD INGREDIENTS; FREE SULFHYDRYL GROUPS; GREEN TECHNOLOGY; LACTIC ACID BACTERIA; LACTIC ACID FERMENTATION; LACTOBACILLUS BULGARICUS; MICROBIAL COMPOSITION; STRUCTURAL CHARACTERIZATION;

FERMENTATION;

EID: 85074899871     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2019.105507     Document Type: Article

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