Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties-Reference-Cited by-同舟云学术

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

Published:2017-02 Issue: Volume:195 Page:40-51
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Lechevalier Valerie,Guérin-Dubiard Catherine,Anton Marc,Beaumal Valérie,David Briand Elisabeth,Gillard Angelique,Le Gouar Yann,Musikaphun Nuttinee,Pasco Maryvonne,Dupont Didier,Nau Francoise

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

1. Effect of dry heating on the microbiological quality, functional properties, and natural bacteriostatic ability of egg white after reconstitution;Baron;J. Food Prot.,2003

2. Spectrophotometric assay using o-phtaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;J. Dairy Sci.,1983

3. Dry heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation;Desfougères;J. Agric. Food Chem.,2008

4. Succinimidyl residue formation in hen egg white lysozyme favors the formation of intermolecular covalent bonds without affecting its tertiary structure;Desfougères;Biomacromolecules,2011

5. Strong improvement of interfacial properties can result from slight structural modifications of proteins: the case of native and dry heated lysozyme;Desfougères;Langmuir,2011

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