Effect of processing on aggregation mechanism of egg white proteins
Abstract
Egg white proteins (EWPs) are important components of many food products. To obtain optimal functionality, EWP aggregation needs to be controlled. Different treatments can lead to the formation of aggregates in diverse ways, depending on the parameters of the treatments. Recent articles on the effects of processing (heat treatment, alkali treatment, pulsed electric field, high pressure, ultraviolet irradiation, and high intensity ultrasound) on...
Paper Details
Title
Effect of processing on aggregation mechanism of egg white proteins
Published Date
Jun 1, 2018
Journal
Volume
252
Pages
126 - 133
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