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Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study

โœ Scribed by Iesel Van der Plancken; Ann Van Loey; Marc E. Hendrickx

Book ID
108171060
Publisher
Elsevier Science
Year
2006
Tongue
English
Weight
236 KB
Volume
75
Category
Article
ISSN
0260-8774

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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