Effect of egg yolk on the properties of wheat dough and bread-Reference-Cited by-同舟云学术

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Effect of egg yolk on the properties of wheat dough and bread

Published:2020-10 Issue: Volume:37 Page:100689
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Sang Shangyuan,Xu Dan,Ma Yongshuai,Jin Yamei,Wu Fengfeng,Xu Xueming

Funder

National “Thirteenth Five-Year” Plan for Science & Technology

National Natural Science Support of China

China Scholarship Council

Jiangsu Agricultural Science and Technology Innovation Fund

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference31 articles.

1. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

2. Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk;Anton;Food Chemistry,2003

3. Determination of the gelation mechanism of freeze-thawed hen egg yolk;Au;Journal of Agricultural and Food Chemistry,2015

4. Eggs;Belitz,2009

5. The role of fat in the stabilisation of gas cells in bread dough;Brooker;Journal of Cereal Science,1996

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