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Thermal and Functional Properties of Bovine Blood Plasma and Egg White Proteins

✍ Scribed by M.Ö. RAEKER; L.A. JOHNSON

Book ID
108820685
Publisher
Institute of Food Technologists
Year
1995
Tongue
English
Weight
800 KB
Volume
60
Category
Article
ISSN
0022-1147

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Modification of functional properties of
Modification of functional properties of egg-white proteins
✍ Campbell, Lydia ;Raikos, Vassilios ;Euston, Stephen R. 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 674 KB

## 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