Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white
Ine Rombouts, Arno G.B. Wouters, Marlies A. Lambrecht, Lien Uten, Wouter Van den Bosch, Sabine A. R. Vercruysse, Jan A. Delcour
Topics & Concepts
Egg whiteChemistryDifferential scanning calorimetryOvalbuminPolymerizationCovalent bondSize-exclusion chromatographyChromatographyAnalytical Chemistry (journal)PolymerOrganic chemistryPhysicsImmunologyEnzymeThermodynamicsBiologyImmune systemMicrobial Inactivation MethodsProteins in Food SystemsMeat and Animal Product Quality