Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling-Reference-Cited by-同舟云学术

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Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

Published:2016-07 Issue: Volume:203 Page:323-330
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Yan,Chen Zhangyi,Li Jianke,Xu Mingsheng,Shao Yaoyao,Tu Yonggang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Environmental toxicology-relationships between T-cell-mediated immune response and Pb, Zn, Cu, Cd, and as concentrations in blood of nestling white storks and black kites;Baos;Environmental Toxicology and Chemistry,2006

2. Heat induced changes in sulphydryl levels in egg white;Beveridge;Canadian Institute of Food Science and Technology Journal,1979

3. Determination of SH- and SS-groups in some food proteins using ellman’s reagent;Beveridge;Journal of Food Science,1974

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

5. Influence of pH and salts on egg white gelation;Croguennec;Journal of Food Science,2002

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3. Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone;Food Hydrocolloids;2024-10

4. Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs;Food Physics;2024-09

5. Alkali‐induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white;International Journal of Food Science & Technology;2024-08-04

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