Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference23 articles.
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3. Determination of SH- and SS-groups in some food proteins using Ellman’s reagent;Beveridge;Journal of Food Science,1974
4. Influence of pH and salts on egg white gelation;Croguennec;Journal of Food Science,2002
5. A differential scanning calorimetric study of the stability of egg white to heat denaturation;Donovan;Journal of the Science of Food and Agriculture,1975
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