Foaming, gelling and rheological properties of egg albumen as affected by the housing system and the age of laying hens
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2012.02988.x/fullpdf
Reference47 articles.
1. Egg quality as influenced by production systems;Belyavin;World’s Poultry Science Journal,1988
2. Firmness of heat induced albumen coagulum;Beveridge;Poultry Science,1980
3. Functional and gel characteristics of liquid whole egg as affected by pH alteration;Chang;Journal of Food Engineering,2000
4. Adsorption dynamics of native and alkylated derivatives of bovine serum albumin at air-water interface;Cho;Journal of Colloid and Interface Science,1996
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