Combined effect of heating and enzymatic hydrolysis on the dispersibility and structure properties of egg white powder
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
1. Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition;Alavi;Food Hydrocolloids,2020
2. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;J. Food Sci and Tech Mys.,2017
3. Enzymatic hydrolysis of brewers' spent grain proteins and technofunctional properties of the resulting hydrolysates;Celus;J. Agric. Food Chem.,2007
4. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein;Chang;Food Hydrocolloids,2017
5. Effect of subcritical water treatment on the structure and foaming properties of egg white protein;Chang;Food Hydrocolloids,2022
Cited by 3 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. Structural modifications and augmented affinity for bile salts in enzymatically denatured egg white;Food Chemistry: X;2024-10
2. Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation;Food Hydrocolloids;2024-08
3. Optimizing the Encapsulation Behavior of Egg Yolk on DHA by Vacuum Low-Temperature Spray Drying to Improve the Hydration Properties of the Powder;Food and Bioprocess Technology;2023-11-28
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