Mechanism of effect of heating temperature on functional characteristics of thick egg white

Author:

Luo Xin,Wang Qia,Wu Yongyan,Duan Wenshan,Zhang Yufeng,Geng Fang,Song Hongbo,Huang Qun,An Fengping

Publisher

Elsevier BV

Subject

Food Science

Reference47 articles.

1. Nutritive sweetener of short-chain xylooligosaccharides improved the foam properties of hen egg white protein via glycosylation;Abdo;Journal of Food Measurement and Characterization,2021

2. Fabrication and characterization of acid-induced gels from thermally-aggregated egg white protein formed at alkaline condition;Alavi;Food Hydrocolloids,2020

3. Gelatin as texture modifier and porogen in egg white hydrogel;Babaei;Food Chemistry,2019

4. Analysis of Zeta potential, particle size and infrared spectroscopy of 11S glycinin at different heat treatment temperatures;Baokun;Food Science,2018

5. Heat-Induced denaturation, aggregation and gelation of whey proteins;Brodkorb,2016

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