Effect of three cations on the stability and microstructure of protein aggregate from duck egg white under alkaline condition
Pidan (alkaline egg) has been consumed widely in oriental countries and lead, a toxic element, has been used traditionally to yield the desirable characteristics. For safety concerns, alternative cations can be used for the production of pidan with comparable properties to traditionally prepared pid...
| Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 17(2011), 4 vom: 01. Aug., Seite 343-9 |
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| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2011
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| Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Sujets: | Comparative Study Journal Article Research Support, Non-U.S. Gov't Chlorides Egg Proteins, Dietary Food Additives Gels Oxides Zinc Compounds Lead plus... |
| Accès en ligne |
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