Functionality of Native and Heat Treated Egg White and Beef in a Meat Emulsion System

1980 ◽  
Vol 13 (4) ◽  
pp. 174-177 ◽  
Author(s):  
D.P. Raymond ◽  
C.J. Randall ◽  
Peter W. Voisey
Keyword(s):  
Egg White ◽  
Emulsion System ◽  
Meat Emulsion ◽  
Heat Treated

scholarly journals THE ENZYMATIC HYDROLYSIS OF RAW AND HEAT-TREATED EGG WHITE

1935 ◽  
Vol 109 (1) ◽  
pp. 169-175
Author(s):  
Essie White Cohn ◽  
Abraham White
Keyword(s):  
Enzymatic Hydrolysis ◽  
Egg White ◽  
Heat Treated ◽  
Hydrolysis Of

Effect of d-glucose on the chemical characteristics and irradiation off-odor performance in porcine meat emulsion system

LWT ◽  
2020 ◽  
Vol 133 ◽  
pp. 110138
Author(s):  
Chengliang Li ◽  
Guofeng Jin ◽  
Lichao He ◽  
Chuqiao Xiao
Keyword(s):  
Chemical Characteristics ◽  
Emulsion System ◽  
Meat Emulsion

Difference in Low Frequency Raman Spectra between Dehydrated Egg White and the Dehydrated Heat-Treated Gel

1998 ◽  
Vol 37 (Part 2, No. 2A) ◽  
pp. L143-L144 ◽  
Author(s):  
Atsushi Nakamura ◽  
Kazuhiro Hara ◽  
Nobuyasu Hiramatsu
Keyword(s):  
Raman Spectra ◽  
Low Frequency ◽  
Egg White ◽  
Heat Treated

scholarly journals Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels

2016 ◽  
Vol 41 (1) ◽  
pp. e12857 ◽  
Author(s):  
Junko Funaki ◽  
Michiko Minami ◽  
Sachie Abe ◽  
Reiko Ueda ◽  
Wakako Eto ◽  
...  
Keyword(s):  
Egg White ◽  
Heat Treated

Low frequency Raman peak and elastic anomaly of dehydrated heat-treated egg-white gel

1999 ◽  
Vol 263-264 ◽  
pp. 327-329 ◽  
Author(s):  
A Nakamura ◽  
K Hara ◽  
N Hiramatsu ◽  
A Matsumoto
Keyword(s):  
Low Frequency ◽  
Egg White ◽  
Raman Peak ◽  
Heat Treated
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