Convenient Method for the Determination of Foaming Properties of Egg White and Its Verification
Kim, M.R. (Kookmin University, Seoul, Republic of Korea), Imm, J.Y. (Kookmin University, Seoul, Republic of Korea), E-mail: jyimm@kookmin.ac.kr
Published in Korean Journal of Food Science and Technology (01.10.2004)
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Published in Korean Journal of Food Science and Technology (01.10.2004)
Journal Article
Functional Properties of Enzymatically Modified Egg Yolk Powder Produced by Phospholipase A₂ Treatment
Kim, M.R. (Kookmin University, Seoul, Republic of Korea), Shim, J.Y. (Hankyong National University, Ansung, Republic of Korea), Park, K.H. (Chung-Ang University, Ansung, Republic of Korea), Imm, J.Y. (Kookmin University, Seoul, Republic of Korea), E-mail: jyimm@kookmin.ac.kr
Published in Food science and biotechnology (01.12.2008)
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Published in Food science and biotechnology (01.12.2008)
Journal Article
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Kim, J.Y. (Chung-Ang University, Ansung, Republic of Korea), Kim, M.R. (Kookmin University, Seoul, Republic of Korea), Park, K.H. (Chung-Ang University, Ansung, Republic of Korea), Shim, J.Y. (Hankyong National University, Ansung, Republic of Korea), Imm, J.Y. (Kookmin University, Seoul, Republic of Korea), E-mail: jyimm@kookmin.ac.kr
Published in Food science and biotechnology (01.06.2006)
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Published in Food science and biotechnology (01.06.2006)
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