| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10889009 | Innovative Food Science & Emerging Technologies | 2005 | 10 Pages |
Abstract
Egg white is a multifunctional food ingredient with unique properties. Since pressure can induce changes in protein functionality it is of industrial relevance to explore the impact of pressure at different temperatures on egg white properties. Pressure induced changes were pronounced and also dependent on pH and temperature thus offering the potential for a wide range of p, T and pH combinations for monitoring of unique egg white protein functionality.
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Authors
Iesel Van der Plancken, Ann Van Loey, Marc E. Hendrickx,