15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making-Reference-Cited by-同舟云学术

15N-Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making

Published:2017-05 Issue:3 Volume:94 Page:485-490
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Deleu Lomme J.¹,Wilderjans Edith¹²,Van Haesendonck Ingrid³,Brijs Kristof¹,Delcour Jan A.¹

Affiliation:

1. Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium.

2. Current address: Genzyme Flanders, Cipalstraat 8, B-2440 Geel, Belgium.

3. Puratos, Industrialaan 25, B-1702 Groot-Bijgaarden, Belgium.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference44 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review

2. Egg yolk: structures, functionalities and processes

3. Heat Induced Changes in Sulphydryl Levels in Egg White

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