Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white

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Title
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white
Authors
Keywords
pH, Temperature, Pulsed electric fields, Egg white protein, Protein aggregation, Turbidity, SDS-PAGE
Journal
FOOD RESEARCH INTERNATIONAL
Volume 91, Issue -, Pages 161-170
Publisher
Elsevier BV
Online
2016-12-20
DOI
10.1016/j.foodres.2016.12.005

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