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E. V. Plancken, A. VanLoey, and M. E. Hendricks. (2007) Foaming properties of egg white affected by heat or high pressure treatment, Journal of Food Engineering, 78, 1410–1426.

has been cited by the following article:

• TITLE: Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white

  AUTHORS: Rui-Xiang Yang, Wen-Zhao Li, Chun-Qiu Zhu, Qiang Zhang

  KEYWORDS: Ultra-High Hydrostatic Pressure; Egg White; Foaming Property

  JOURNAL NAME: Journal of Biomedical Science and Engineering, Vol.2 No.8, December 15, 2009

  ABSTRACT: The influences of ultra-high hydrostatic pressure treatment on foaming and physical properties (solubility, hydrophobicity and sulfhydryl content) of egg white were investigated. A pressure range of 0-500 MPa, time range of 0-20 min and pH range of 7.5-8.5 were selected. The foaming property of egg white is improved by 350Mpa and 10min. The treatment resulted in in- crease of sulfhydryl content of egg white, while solubility and hydrophobicity were significantly decreased.