Functionality of egg white proteins as affected by high intensity ultrasound

The goal of this contribution was to determine the impact of HIUS on the thermal aggregation, gelation, foaming and emulsifying properties of egg white (EW) proteins.EW solutions were sonicated for 20 min using an ultrasonic processor Vibra Cell Sonics, model VCX 750 (frequency: 20 kHz; amplitude: 2...

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Detalles Bibliográficos
Autores principales:	Arzeni, C., Pérez, O.E., Pilosof, A.M.R.
Formato:	JOUR
Materias:	Egg white protein Emulsifying Foaming Gelation Thermal aggregation Ultrasound
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_0268005X_v29_n2_p308_Arzeni
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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