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Functionality of egg white proteins as affected by high intensity ultrasound |
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| Authors: | Carolina Arzeni Oscar E Pérez Ana MR Pilosof |
| Affiliation: | 1. Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina;2. Agencia Nacional de Promoción Científica y Tecnológica de la República Argentina (ANPCyT), Argentina;3. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), 1428 Buenos Aires, Argentina |
| Abstract: | The goal of this contribution was to determine the impact of HIUS on the thermal aggregation, gelation, foaming and emulsifying properties of egg white (EW) proteins. |
| Keywords: | Egg white protein Ultrasound Thermal aggregation Gelation Foaming Emulsifying |
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