| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 2086798 | Innovative Food Science & Emerging Technologies | 2013 | 7 Pages |
Abstract
⺠Pulsed light promotes egg white protein aggregation and cleavage. ⺠Pulsed light decreases gelling temperature of egg white. ⺠Pulsed light increases the immunoreactivity of egg white proteins. ⺠Egg white exposed to pulsed light produces foams with higher stability.
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Authors
Lara Manzocco, Agnese Panozzo, Maria Cristina Nicoli,