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The influence of incubation temperature and pH on the antimicrobial properties of hen egg albumen

✍ Scribed by Tranter, H.S. ;Board, R.G.

Book ID
118700664
Publisher
Wiley (Blackwell Publishing)
Year
1984
Tongue
English
Weight
571 KB
Volume
56
Category
Article
ISSN
0021-8847

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Influence of pH on surface properties of
Influence of pH on surface properties of aqueous egg albumen solutions in relation to foaming behaviour
✍ HammershΓΈj, Marianne; Prins, Albert; Qvist, Karsten B πŸ“‚ Article πŸ“… 1999 πŸ› John Wiley and Sons 🌐 English βš– 161 KB πŸ‘ 2 views

The surface properties of aqueous egg albumen protein solutions (0.1 g litre Γ€1 ) were studied at pH values of 4.8, 7.0, 9.2 and 10.7 and related to foaming behaviour such as bubble size distribution, overrun and drainage. By measurements far from equilibrium of dynamic steady state surface dilation