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Effect of Proteolytic Modification on Texture and Mastication of Heat‐Treated Egg White Gels
Raw egg white undergoes sol–gel transition by heat treatment, which changes it to an elastic gel. Here, protease treatment to render a new texture to heated egg white gel was applied. Protease‐treated gels exhibited ductile flow without obvious rupture points. Transmission electron microscopy analys...
| Autores principales: | , , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5297981/ https://www.ncbi.nlm.nih.gov/pubmed/28239213 http://dx.doi.org/10.1111/jfpp.12857 |