A calorimetric study of egg white proteins | Zendy

Maria Manuela Frederico Ferreira | Zendy; Christian Hofer | Zendy; A. Raemy | Zendy

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A calorimetric study of egg white proteins

Author(s) -

Maria Manuela Frederico Ferreira,

Christian Hofer,

A. Raemy

Publication year - 1997

Publication title -

journal of thermal analysis

Language(s) - English

Resource type - Journals

ISSN - 0368-4466

DOI - 10.1007/bf01979514

Subject(s) - egg white , differential scanning calorimetry , fractionation , coating , raw material , white (mutation) , materials science , chemistry , chromatography , food science , nanotechnology , biochemistry , physics , thermodynamics , organic chemistry , gene

Egg white is of great interest for many culinary and industrial applications. Egg white is used for coating, gluing, thickening and so on in pasta, desserts, etc. There is thus a great interest from the industrial point of view to better know this raw material, used in very large amounts in the dessert production for example, and to obtain egg white fractions with different functional properties.

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