Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştirma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05094-5.pdf
Reference31 articles.
1. Ai M, Tang T, Zhou L, Ling Z, Guo S, Jiang A (2019) Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates. Food Hydrocoll 87:933–942. https://doi.org/10.1016/j.foodhyd.2018.09.023
2. Alavi F, Emam-Djomeh Z, Chen L (2020) Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: impact of microbial transglutaminase on mechanical and microstructural properties of gels. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2020.105960
3. Chang YI, Chen TC, Lee GH, Chang KS (1999) Rheological, surface and colorbvietric properties of egg albumen gel affected by pH. Int J Food Prop 2(2):101–111. https://doi.org/10.1080/10942919909524594
4. Culetu A, Stoica-Guzun A, Duta DE (2020) Impact of fat types on the rheological and textural properties of gluten-free oat dough and cookie. Int J Food Sci Technol. https://doi.org/10.1111/ijfs.14611
5. Daimer K, Kulozik U (2008) Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk. J Agric Food Chem 56(11):4172–4180. https://doi.org/10.1021/jf703641e
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Development and storage stability studies of functional fruit and vegetable-based drinks incorporated with polyphenols extracted from herbs and spices;International Journal of Food Properties;2024-02-27
2. Impact of pH on pea protein–hydroxypropyl starch hydrogel based on interpenetrating network and its application in 3D-printing;Food Research International;2023-08
3. Investigation of the effects of reverse osmosis and ultrafiltration treatments on physicochemical, techno-functional, and rheological characteristics of liquid egg albumen and prepared meringue cookie batter;Acta Alimentaria;2023-06-19
4. Effect of rapeseed oil and β‐cyclodextrin coatings on the quality of eggs in shell;International Journal of Food Science & Technology;2023-05-09
5. Investigate the enzyme-texturized egg albumen on the functionality, sensorial and textural characteristics of cooked meringue cookies during storage;Journal of Food Measurement and Characterization;2022-04-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3