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A differential scanning calorimetric study of the stability of egg white to heat denaturation

โœ Scribed by John W. Donovan; Carol J. Mapes; John Gorton Davis; John A. Garibaldi

Publisher
John Wiley and Sons
Year
1975
Tongue
English
Weight
643 KB
Volume
26
Category
Article
ISSN
0022-5142

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Study of the stability of egg white protein-based foams: effect of heating protein solution
โœ Natahlie Hagolle; Perla Relkin; Yves Popineau; Dominique Bertrand ๐Ÿ“‚ Article ๐Ÿ“… 2000 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 341 KB ๐Ÿ‘ 2 views

The results reported in this study are concerned with the effects of pre-heating treatments of ovalbumin and lysozyme solutions on the formation, stability and texture morphology of their corresponding foams. It was shown that pre-heating solutions of these proteins to temperatures higher than that