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Rheological properties of cysteine-modified Ovalbumin at the air-water interface.

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Bouchebbah, A. | Beaufils, Sylvie | Bouhallab, Said | Vié, V. | Lechevalier-Datin, Valérie | Croguennec, Thomas | Jardin, Julien | Renault, A. | Pezennec, S.

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Rheological properties of cysteine-modified Ovalbumin at the air-water interface. Rheological properties of cysteine-modified Ovalbumin at the air-water interface

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Ovalbumin is a phosphorylated and glycosylated globular protein which contributes to a large part of the functionality of egg-white which it is widely used in the food industry as a foaming agent. However, the molecular bases of i...

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