Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol-Reference-Cited by-同舟云学术

Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

Published:2021-01-01 Issue:1 Volume:24 Page:1229-1243
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Charoensuk Danai¹^ORCID,Brannan Robert G.²^ORCID,Chaiyasit Wilailuk³^ORCID,Chanasattru Wanlop¹^ORCID

Affiliation:

1. National Center for Genetic Engineering and Biotechnology (BIOTEC), National Science and Technology Development Agency (NSTDA), Klong Luang, Pathum Thani, Thailand

2. School of Applied Health Science and Wellness, Ohio University, E170 Grover Center, Athens, OH, United States

3. Division of Food Science and Technology, Faculty of Science and Technology, Thammasat University, Pathum Thani, Thailand

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1960371

Reference58 articles.

1. Influence of NaCl and CaCl2 on Cold-Set Gelation of Heat-denatured Whey Protein

2. Effect of processing on aggregation mechanism of egg white proteins

3. Modulation of Globular Protein Functionality by Weakly Interacting Cosolvents

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