An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture-Reference-Cited by-同舟云学术

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An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture

Published:2024-03 Issue: Volume:35 Page:100842
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Chen Yuqin,Zhou Xiangju,Zhan Jingyu,Yan Bingxu,Xie Yihai,Zang Jianwei,Tang Daobang,Tu Yonggang,Yin Zhongping

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

Reference48 articles.

1. Influence of Lactobacillus brevis on metabolite changes in bacteria‐fermented sufu;Bao;J. Food Sci.,2020

2. Biogenic amine production by lactic acid bacteria: a review;Barbieri;Foods,2019

3. Plant Proteins from Legumes;Bennetau-Pelissero,2019

4. Modification of functional properties of egg‐white proteins;Campbell;Food Nahrung,2003

5. Influences of fermentation and ripening temperatures on the enzymatic activity and physicochemical and sensory properties of salted egg white sufu;Chen;Anim. Sci. J.,2019

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1. Utilizing Mold Fermentation to Improve the Texture and Flavor of Soy-Nut Cheese Analogs;2024

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