Albumen protein and functional properties of gelation and foaming Proteínas do albume e propriedades fucionais de gelatinização e formação de espuma
Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing...
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| Format: | Article |
| Language: | English |
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Universidade de São Paulo
2006-06-01
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| Series: | Scientia Agricola |
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| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300013 |