The effect of micro- and macro-molecules on the microstructure and gel characteristics of whey protein concentrate and albumen
Avian egg albumen and whey protein concentrates from milk are widely used in the food industry as binder systems, emulsifiers, and foaming agents and for general consumption. In meat-like analogues such as Quom, the whey protein concentnite and egg albumen are relied upon to produce tough gels with...
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University of Leeds
2007
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.486153 |