Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts-Reference-Cited by-同舟云学术

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Impact of high-pressure shift freezing on physicochemical and functional properties of egg edible parts

Published:2024-01 Issue: Volume:361 Page:111753
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Dadashi S.^ORCID,Fernández-Martín F.,Mousavi M.,Pérez-Mateos M.^ORCID

Publisher

Elsevier BV

Subject

Food Science

Reference93 articles.

1. Effect of high pressure treatment on functional, rheological and structural properties of kidney bean protein isolate;Ahmed;LWT,2018

2. Foaming, gelling and rheological properties of egg albumen as affected by the housing system and the age of laying hens;Alamprese;Int. J. Food Sci. Technol.,2012

3. Egg yolk: structures, functionalities and processes;Anton;J. Sci. Food Agric.,2013

4. Refrigerant properties,1993

5. Estimation of the freezing point of concentrated fruit juices for application in freeze concentration;Auleda;J. Food Eng.,2011

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