Study on effect of salting process on egg yolk plasma using AF4 combined with ATR-FTIR and DSC-Reference-Cited by-同舟云学术

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Study on effect of salting process on egg yolk plasma using AF4 combined with ATR-FTIR and DSC

Published:2018-07 Issue: Volume:93 Page:362-367
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wang Jing,Shen Qi,Zhang Wenhui,Guo Panpan,Li Yueqiu,Mao Zhen,Zhang Xiaoyue,Shen Shigang,Dou Haiyang

Funder

Nature Science Foundation of Hebei Province

Hebei Introduction Foundation for the Returned Overseas Scholars

Project of Science Research and Development Plan of Baoding

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Dissociation-based screening of nanoparticle–protein interaction via flow field-flow fractionation;Ashby;Analytical Chemistry,2013

2. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology;Blume;Food Chemistry,2015

3. Impact of asymmetrical flow field-flow fractionation on protein aggregates stability;Bria;Journal of Chromatography A,2016

4. Physicochemical properties of salted pickled yolks from duck and chicken eggs;Chi;Journal of Food Science,1998

5. Sedimentation field-flow fractionation for characterization of citric acid-modified Hβ zeolite particles: Effect of particle dispersion and Carrier composition;Dou;Journal of Chromatography A,2015

Cited by 15 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. Sucrose-phosphate osmotic system improves the quality characteristics of reduced-salt salted egg yolk: Profiling from protein structure and lipid distribution perspective;Food Chemistry;2024-07

2. The effect of Hofmeister series anions on the critical overlap concentration of soybean isolate protein;Food Hydrocolloids;2024-04

3. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules;Journal of the Science of Food and Agriculture;2024-03-27

4. Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk;Food Research International;2023-11

5. Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk;Food Research International;2023-10

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