Data/hora: 05/06/2024 01:49:46

Provedor de dados: 	63	
País: 	Brazil	
Título: 	Albumen protein and functional properties of gelation and foaming	
Autores: 	Alleoni,Ana Cláudia Carraro.	
Data: 	2006-06-01	
Ano: 	2006	
Palavras-chave: 	Ovalbumin; Coagulation; Gel; Denaturation.	
Resumo: 	Hen eggwhite proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This work reviews the molecular basis of the eggwhite proteins targeting the development of these functional properties during processing.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162006000300013	
Editor: 	São Paulo - Escola Superior de Agricultura "Luiz de Queiroz"	
Relação: 	10.1590/S0103-90162006000300013	
Formato: 	text/html	
Fonte: 	Scientia Agricola  v.63 n.3 2006	
Fonte: 	info:eu-repo/semantics/openAccess