Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
Author:
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference118 articles.
1. Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides–A review;Abeyrathne;Poultry Science,2018
2. Synthesis and characterization of egg-albumen-formaldehyde based magnetic polymeric resin (MPR): Highly efficient adsorbent for Cd (II) ion removal from aqueous medium;Ahamad;Journal of Molecular Liquids,2019
3. Effects of tea polyphenol and Ca (OH) 2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel;Ai;Food Hydrocolloids,2019
4. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca (OH) 2 with/without heating;Ai;Food Hydrocolloids,2020
5. Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels;Alavi;Food Hydrocolloids,2020
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1. The pH dependent structural and viscoelastic behavior of Ovomucin-Complex isolated from egg white under alkaline conditions;Food Hydrocolloids;2024-12
2. Role of egg white protein particles’ structure and interface profiles in tailoring high-internal-phase Pickering emulsions with desired applicability;Journal of Food Engineering;2024-12
3. Flourless plant-based egg analogue based on protein and curdlan: Thermogel behavior regulation and foam stabilization analysis;Food Hydrocolloids;2024-11
4. Millet Bran Dietary Fibers Modified by Heating and Enzymolysis Combined with Carboxymethylation, Acetylation, or Crosslinking: Influences on Properties of Heat-Induced Egg White Protein Gel;Foods;2024-09-05
5. Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH;Food Hydrocolloids;2024-09
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