Selmer, IlkaIlkaSelmerKleemann, ChristianChristianKleemannKulozik, UlrichUlrichKulozikHeinrich, StefanStefanHeinrichSmirnova, IrinaIrinaSmirnova2019-08-202019-08-202015-05-27Journal of Supercritical Fluids (106): 42-49 (2015)http://hdl.handle.net/11420/3146Egg 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. Egg white as precursor for aerogels opens a new field of application for those proteins as microencapsulation material for sensitive or unpleasant tasting food additives.en0896-844620154249Elsevier ScienceAerogelFoodEgg whiteProteinIrreversible heat coagulationBiowissenschaften, BiologieIngenieurwissenschaftenJournal Article10.1016/j.supflu.2015.05.023Other