Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk-Reference-Cited by-同舟云学术

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Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk

Published:2024-06 Issue:6 Volume:103 Page:103697
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Li Xin,Zhang Yufeng,Wu Yingmei,Huang Yujie,Huang Xiang,Wu Yongyan,Geng Fang,Huang Qun,Huang Mingzheng,Li Xiefei

Publisher

Elsevier BV

Reference33 articles.

1. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating;Ai;Food Hydrocolloids,2020

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

3. Adsorption at the oil–water interface and emulsifying properties of native granules from egg yolk: effect of aggregated state;Anton;Food Hydrocolloids,2000

4. Effect of pectin adsorption on the hydrophobic binding sites of beta-lactoglobulin in solution and in emulsion systems;Benjamin;Int. Dairy. J.,2012

5. Changes in gel characteristics of egg white under strong alkali treatment;Chen;Food Hydrocolloids,2015

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