Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein-Reference-Cited by-同舟云学术

Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein

Published:2022-01 Issue: Volume:154 Page:112776
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Li Xin,Wang Yuemeng,Lv Jianhao,Yang Yanjun

Funder

Natural Science Foundation of Shandong Province

Yantai University

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions;Anton;Colloids and Surfaces B: Biointerfaces,2001

4. Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake;Ashwini;Food Hydrocolloids,2009

5. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

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