Ca2+-Induced Egg White Isolate Gels with Various Microstructure
Authors:
- 1 January 2014
- journal article
- Published by Japanese Society for Food Science and Technology in Food Science and Technology Research
- Vol. 20 (6) , 1207-1212
Abstract
No abstract availableThis publication has 20 references indexed in Scilit:
- Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compoundsFood Hydrocolloids, 2009
- Surface topography of heat-set whey protein gels by confocal laser scanning microscopyFood Hydrocolloids, 2006
- Influence of pH and Salts on Egg White GelationJournal of Food Science, 2002
- Effect of Hydration Time and Salt Addition on Gelation Properties of Major Protein AdditivesJournal of Food Science, 2000
- Influence of NaCl and CaCl 2 on Cold‐Set Gelation of Heat‐denatured Whey ProteinJournal of Food Science, 2000
- Mechanical characterization of network formation during heat-induced gelation of whey protein dispersionsBiopolymers, 2000
- Protein and Salt Effects on Ca 2+ ‐Induced Cold Gelation of Whey Protein IsolateJournal of Food Science, 1997
- Effects of Divalent Cations, Phytic Acid, and Phenolic Compounds on the Gelation of Ovalbumin and Canola Proteins1996
- Ca 2+ ‐Induced Gelation of Pre‐heated Whey Protein IsolateJournal of Food Science, 1993
- Correlation of the Rheological Behavior of Egg Albumen to Temperature, pH, and NaCl ConcentrationJournal of Food Science, 1984