Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity-Reference-Cited by-同舟云学术

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Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity

Published:2016-03-14 Issue:13 Volume:96 Page:4423-4431
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Katekhong Wattinee¹,Charoenrein Sanguansri¹

Affiliation:

1. Department of Food Science and Technology; Faculty of Agro-Industry, Kasetsart University; Bangkok 10900 Thailand

Funder

Thailand Research Fund

Kasetsart University

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference33 articles.

1. Effect of moisture content during dry-heating on selected physicochemical and functional properties of dried egg white;Van der Plancken;J Agric Food Chem,2007

2. Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders;Rao;Food Chem,2012

3. Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder;Rao;Food Chem,2012

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