Effects of heat treatment parameters on liquid whole egg proteins
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference36 articles.
1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review;Abeyrathne;Poultry Science,2013
2. Egg pasteurization manual;Agriculture,1969
3. Effect of egg size and strain and age of hens on the solids content of chicken eggs;Ahn;Poultry Science,1997
4. Effect of heat on egg white proteins;Akkouche,2012
5. On hen egg fractionation: Applications of liquid chromatography to the isolation and the purification of hen egg white and egg yolk proteins;Awade;Zeitschrift für Lebensmittel-Untersuchung und Forschung,1996
Cited by 23 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. Regulating the thermal properties of egg white by adding surfactants;Journal of Food Engineering;2024-02
2. Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs;Food Control;2024-01
3. Effect of ultrasonic vacuum drying on the structural characteristics of whole-egg protein powder;LWT;2024-01
4. Agitation of liquid eggs during ohmic heating pasteurization—Experimental and computer simulation study;Journal of Food Process Engineering;2024-01
5. High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions;Food Research International;2024-01
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3