Effect of ethanol on the textural properties of whey protein and egg white protein hydrogels during water-ethanol solvent exchange

Keyphrases

• Textural Properties 100%
• Ethanol 100%
• Solvent Exchange 100%
• Whey Protein 100%
• Protein Hydrogel 100%
• Egg White Protein 100%
• Ethanol-water Mixed Solvent 100%
• Gel Structure 33%
• Structural Change 16%
• Aqueous Phase 16%
• Protein Solution 16%
• Ion Concentration 16%
• Gel Formation 16%
• Protein Source 16%
• Gel Network 16%
• Non-covalent Bond 16%
• Alcogel 16%
• Uniaxial Compression Test 16%
• Gel Texture 16%
• Thermal Gel 16%
• Interactions between Molecules 16%

Food Science

• Gel Network 50%