Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels-Reference-Cited by-同舟云学术

Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels

Published:2024-06-15 Issue:1 Volume:27 Page:870-882
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Dai Yan¹^ORCID,Cai Guo-Xing¹²,Liang Yu¹,He Zi-Ying¹,Zhang Ying¹,Li Chun-Hong³,Chang Hai-Jun⁴

Affiliation:

1. Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing, PR China

2. Chongqing (Changshou) Industrial Technology Research Institute of Green Chemical and New Material, Chongqing, PR China

3. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR China

4. College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing Technology and Business University, Chongqing, PR China

Funder

Science and Technology Research Project of Chongqing Municipal Education Commission

Training Project for College Students’ Innovation and Entrepreneurship

Science and Technology Development Project of Municipal guide in Changshou District

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2024.2365926

Reference43 articles.

1. Functional Properties and Extraction Techniques of Chicken Egg White Proteins

2. Egg yolk: structures, functionalities and processes

3. Modification methods and applications of egg protein gel properties: A review

4. Effect of yolk spheres as a key histological structure on the morphology, character, and oral sensation of boiled egg yolk gel

5. Developing psyllium fibre gel-based foods: Physicochemical, nutritional, optical and mechanical properties