Improving Foaming Properties of Yolk-Contaminated Egg Albumen by Basic Soy Protein-Reference-Cited by-同舟云学术

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Improving Foaming Properties of Yolk-Contaminated Egg Albumen by Basic Soy Protein

Published:2009-10 Issue:8 Volume:74 Page:C581-C587
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Wang Guang,Wang Tong

Publisher

Wiley

Subject

Food Science

Reference23 articles.

1. Functional and gel characteristics of liquid whole egg as affected by pH alteration;Chang;J Food Eng,2000

2. Effect of pH and lipase treatment on yolk-contaminated egg white;Cotterill;Food Technol,1963

3. Interface, protein films, and foams;Damodaran;Adv Food Nutr Res,1990

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