Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate-Reference-Cited by-同舟云学术

Albumen foam stability and s-ovalbumin contents in eggs coated with whey protein concentrate

Published:2004-06 Issue:2 Volume:6 Page:105-110
ISSN:1516-635X
Container-title:Revista Brasileira de Ciência Avícola
language:
Short-container-title:Rev. Bras. Cienc. Avic.

Author:

Alleoni ACC,Antunes AJ¹

Affiliation:

1. Universidade do Norte do Paraná, Brazil

Publisher

FapUNIFESP (SciELO)

Subject

Animal Science and Zoology

Link

http://www.scielo.br/pdf/rbca/v6n2/v6n2a06.pdf

Reference32 articles.

1. Efeito da temperatura e do período de armazenamento na qualidade do ovo, nos teores de s-ovalbumina e nas propriedades funcionais das proteínas da clara do ovo;Alleoni ACC,1997

2. Foaming properties of proteins as affected by concentration;Britten M;Journal of Food Science,1992

3. The interaction of bovine serum albumin and lysozyme and its effect on foam composition;Clark DC;Food Hydrocolloids,1988

4. Egg white lysozyme: 3. The effect of pH on the lysozyme-ovomucin interaction;Cotterill OJ;Poultry Science,1955

5. Food proteins;Damodaran S,1989

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