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Chemical Modification and Functional Properties of Acylated Beef Heart Myofibrillar Proteins

✍ Scribed by T. A. EISELE; C. J. BREKKE

Book ID
108804708
Publisher
Institute of Food Technologists
Year
1981
Tongue
English
Weight
882 KB
Volume
46
Category
Article
ISSN
0022-1147

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## Abstract Egg‐white proteins are extensively utilised as food ingredients due to their unique functional properties. Several attempts have been made in order to improve the functional properties of egg‐white proteins and to identify the optimal formulations for unique food products. Experimental