Rheological properties of angel food cake made with pH unfolded and refolded egg albumen

Rheological properties of foams generated from egg albumin after pH treatment

Stanisław Mleko, Hörður G. Kristinsson, Yirui Liang et al. · LWT · 2006 · 74 citations

Agriculture, Biochemistry, Food Science +5

Heat‐induced Changes in Angel Food Cakes Containing Egg‐white Protein or Whey Protein Isolate

Chris W. Pernell, P.J. Luck, E. AllenFoegeding et al. · Journal of Food Science · 2002 · 68 citations

Agriculture, Food Science, Food Processing +16

Partial Replacement of Egg White Proteins with Whey Proteins in Angel Food Cakes

B. ARUNEPANLOP, C.V. Morr, D. KARLESKIND et al. · Journal of Food Science · 1996 · 62 citations

Agriculture, Dairy Science, Food Science +10

Thermal transitions of gluten-free doughs as affected by water, egg white and hydroxypropylmethylcellulose

José R. Kobylañski, Oscar E. Pérez, Ana M.R. Pilosof · Thermochimica Acta · 2003 · 46 citations

Agriculture, Biochemistry, Food Science +11

Influence of pH‐Induced Unfolding and Refolding of Egg Albumen on Its Foaming Properties

Yong Liang, Hörður G. Kristinsson · Journal of Food Science · 2005 · 34 citations

Agriculture, Food Science, Materials Science +13