Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels-Reference-Cited by-同舟云学术

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Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

Published:2014-09-28 Issue:2 Volume:240 Page:367-378
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Su Yujie,Dong Yiting,Niu Fuge,Wang Chenying,Liu Yuntao,Yang Yanjun

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-014-2336-3.pdf

Reference46 articles.

1. Mine Y (1995) Recent advances in the understanding of egg white protein functionality. Trends Food Sci Technol 6(7):225–232

2. Badii F, Howell N (2006) Fish gelatin: structure, gelling properties and interaction with egg albumen proteins. Food Hydrocoll 20(5):630–640

3. Dawson P, Sheldon B, Ball H (1990) Effect of washing and adding spray-dried egg white to mechanically deboned chicken meat on the quality of cooked gels. Poult Sci 69(2):307–312

4. Kinsella JE (1979) Functional properties of soy proteins. J Am Oil Chem Soc 56(3):242–258

5. Gujral HS, Kaur A, Singh N, Sodhi NS (2002) Effect of liquid whole egg, fat and textured soy protein on the textural and cooking properties of raw and baked patties from goat meat. J Food Eng 53(4):377–385

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