Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment-Reference-Cited by-同舟云学术

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Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment

Published:2024-08 Issue:8 Volume:103 Page:103878
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Hu Jian,Hu Gan,Wang Beibei,Liu Xin,Li Shugang,Wang Jinqiu,Geng Fang^ORCID

Publisher

Elsevier BV

Reference9 articles.

1. Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage;Chen;Lwt,2019

2. Effect of oxidative modification on structural and foaming properties of egg white protein;Duan;Food Hydrocolloids,2018

3. N-glycoproteomic analysis of chicken egg yolk;Geng;J. Agric. Food Chem.,2018

4. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins;Li;Food Chem.,2018

5. Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties;Liu;Food Chem.,2021

Cited by 1 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. Formation mechanism and stability of egg white fluid gels under ultrahigh-pressure homogenization pretreatment and synergistic heating effect;Food Research International;2024-11

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