Art

J-GLOBAL ID：201802250969414352   Reference number：18A0595438

Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion

噴霧乾燥卵白分散液におけるホイッピングによる気泡形成に及ぼすpHの影響

Author (4)： SHIMOYAMADA Makoto (Univ. Shizuoka, Shizuoka, JPN) ,  YONEDA Kazuhiro (Univ. Shizuoka, Shizuoka, JPN) ,  MASUDA Hayato (Univ. Shizuoka, Shizuoka, JPN) ,  HANDA Akihiro (Kewpie Corp., Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 24  Issue： 2  Page： 355-361  Publication year： Mar. 2018 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *spray drying ,  *albumen ,  *agitation ,  *foaming(action) ,  foaming property ,  pH ,  *pH dependence ,  stress strain curve ,  bubble ,  isozyme ,  potassium chloride ,  physical property
Semi thesaurus term： *ホイッピング

JST classification (2)： Food quality  (FJ01040F) ,  Eggs and egg products  (FJ12040R)

Reference (17)：

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• Ayadi, M.A., Khemakhem, M., Belgith, H., and Attia, H. (2008). Effect of moderate spray drying conditions on functionality of dried egg white and whole egg. J. Food Sci., 73, E281-E287.
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Terms in the title (5)： 噴霧乾燥 ,  卵白 ,  分散液 ,  気泡 ,  pH