Novel Radiofrequency‐Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder
Author:
Affiliation:
1. Biological Systems Engineering DeptUniv. of Nebraska‐Lincoln Lincoln Nebraska
2. Dept. of Poultry ScienceUniv. of Georgia Athens GA U.S.A.
3. Food Science and Technology DeptUniv. of Nebraska‐Lincoln Lincoln Nebraska
Funder
Mussehl Poultry Foundation and USDA-NIFA
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13239
Reference29 articles.
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2. Heat Induced Changes in Sulphydryl Levels in Egg White
3. Effect of radio frequency assisted thermal processing on quality and functional properties of egg white powder;Boreddy SR;Trans ASABE,2014
4. Factors influencing egg white foam quality;H Bovšková;Czech J Food Sci,2011
5. Specific limited hydrolysis and phosphorylation of food proteins for improvement of functional and nutritional properties
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