The effect of instant green tea on the foaming and rheological properties of egg albumen proteins

W Wu; M Clifford; NK Howell

doi:10.1002/jsfa.2809

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Journal article

The effect of instant green tea on the foaming and rheological properties of egg albumen proteins

W Wu, M Clifford and NK Howell

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.87(10), pp.1810-1819

15/08/2007

DOI: https://doi.org/10.1002/jsfa.2809

Abstract

Science & Technology

Life Sciences & Biomedicine

Physical Sciences

Agriculture

Multidisciplinary

Chemistry

Applied

Food Science & Technology

Agriculture

Chemistry

AGRICULTURE

MULTIDISCIPLINARY

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

green tea

polyphenols

egg albumen

foaming

gelation

protein

DENATURATION

WHEY

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Title: The effect of instant green tea on the foaming and rheological properties of egg albumen proteins
Creators: W Wu
M Clifford
NK Howell
Publication Details: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.87(10), pp.1810-1819
Publisher: JOHN WILEY & SONS LTD
Date published: 15/08/2007
Date submitted: 17/05/2017
Identifiers: 99512735502346
Academic Unit: University of Surrey
Language: English
Resource Type: Journal article

The effect of instant green tea on the foaming and rheological properties of egg albumen proteins

Abstract

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