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Effect of Heating and Food Matrix on Egg White (EW) Protein Allergenicity

✍ Scribed by Huang, F.R.; Lemon-Mulé, H.; Bencharitiwong, R.; Sampson, H.A.; Nowak-Wegrzyn, A.H.

Book ID
119281863
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
39 KB
Volume
123
Category
Article
ISSN
1097-6825

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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