Effects of suppressing protein structural changes on the excellent gelling properties of dried egg white via dry-heat treatment

Authors :: Yuko Nemoto
Katsumi Takano
Shota Koyama
Tomohiro Noguchi
Akihiro Handa
Masahiro Ichikawa
Yoshimasa Tsujii
Daiki Oka
Source :: Food Science and Technology Research. 27:293-300
Publication Year :: 2021
Publisher :: Japanese Society for Food Science and Technology, 2021.

Subjects :: Marketing
chemistry.chemical_compound
chemistry
General Chemical Engineering
Dry heat
Food science
Dried egg white
Lysinoalanine
Industrial and Manufacturing Engineering
Lanthionine
Food Science
Biotechnology

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