title: Effect of pressure pre-treatment on the sensitivity of egg white proteins to enzymatic hydrolysis: a kinetic study.
authors.affiliation: Laboratorium voor Levensmiddelentechnologie, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Heverlee, Belgium.
authors.forename: Iesel
authors.initials: I
authors.lastname: Van der Plancken
authors.lastname: Indrawati
authors.forename: Ann
authors.initials: A
authors.lastname: Van Loey
authors.forename: Marc
authors.initials: M
authors.lastname: Hendrickx
mesh_terms: D002918:Chymotrypsin / Q000378:metabolism*; D004529:Egg White; D006868:Hydrolysis; D007700:Kinetics; D010047:Ovalbumin / Q000737:chemistry / Q000378:metabolism*; D011312:Pressure; D014357:Trypsin / Q000378:metabolism*
chemical_list: D010047:Ovalbumin; D002918:Chymotrypsin; D014357:Trypsin