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Document type:
Zeitschriftenaufsatz 
Author(s):
Selmer, I.; Kleemann, C.; Kulozik, U.; Heinrich, S.; Smirnova, I. 
Title:
Development of egg white protein aerogels as new matrix material for microencapsulation in food 
Abstract:
Egg white protein hydrogels formed by heat coagulation were used to obtain aerogel structures by supercritical drying. Hydrogels were prepared from pasteurized and spray-dried egg white at different pH, ionic concentrations and protein content to modify the characteristics of the dried protein network. The largest BET-surface areas were found at low and high pH, the most mechanically stable aerogels -- at alkaline pH. It was shown that the protein network is preserved during supercritical drying...    »
 
Keywords:
Aerogele; Egg white; Food; Irrevisible heat coagulation; Protein 
Journal title:
The Journal of Supercritical Fluids 
Year:
2015 
Journal volume:
106 
Pages contribution:
42--49