Effect of heat treatment on foaming properties of ostrich (Struthio camelus) egg white proteins-Reference-Cited by-同舟云学术

Effect of heat treatment on foaming properties of ostrich (Struthio camelus) egg white proteins

Published:2017-04-17 Issue:12 Volume:20 Page:3159-3169
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Gharbi Negar¹,Labbafi Mohsen¹,Madadlou Ashkan¹

Affiliation:

1. Department of Food Science and Technology, Razi Food Chemistry Lab, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1280676

Reference24 articles.

1. Determination of Foaming Properties of Proteins by Conductivity Measurements

2. Study of the stability of egg white protein-based foams: effect of heating protein solution

3. Foaming properties of egg white proteins affected by heat or high pressure treatment

4. Color and gelling properties of dried egg white: Effect of drying methods and storage conditions

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