Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

S Ngarize; A Adams; NK Howell

doi:10.1016/S0268-005X(03)00041-9

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Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

Journal article

Peer reviewed

Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

S Ngarize, A Adams and NK Howell

FOOD HYDROCOLLOIDS, Vol.18(1), pp.49-59

01/01/2004

DOI: https://doi.org/10.1016/S0268-005X(03)00041-9

Abstract

Science & Technology

Physical Sciences

Life Sciences & Biomedicine

Chemistry

Applied

Food Science & Technology

Chemistry

CHEMISTRY

APPLIED

FOOD SCIENCE & TECHNOLOGY

egg albumen

whey

protein

gelation

rheology

Raman spectroscopy

BOVINE SERUM-ALBUMIN

BLOOD-PLASMA PROTEINS

BETA-LACTOGLOBULIN

GLOBULAR-PROTEINS

SECONDARY STRUCTURE

FUNCTIONAL-ASPECTS

HEAT DENATURATION

CYSTINE LINKAGES

GELATION

CONFORMATION

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Title: Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology
Creators: S Ngarize
A Adams
NK Howell
Publication Details: FOOD HYDROCOLLOIDS, Vol.18(1), pp.49-59
Publisher: ELSEVIER SCI LTD
Date published: 01/01/2004
Date submitted: 17/05/2017
Identifiers: 99512395502346
Academic Unit: University of Surrey; School of Maths and Physics
Language: English
Resource Type: Journal article

Studies on egg albumen and whey protein interactions by FT-Raman spectroscopy and rheology

Abstract

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