Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis-Reference-Cited by-同舟云学术

Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis

Published:2022-02 Issue: Volume:369 Page:130828
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Qun,Liu Lan,Wu Yongyan,Huang Xiang,Wang Guoze,Song Hongbo,Geng Fang,Luo Peng

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (−)-epigallocatechin-3-gallate;Chen;Food Chemistry,2019

4. Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates;Corzo-Martínez;Food Hydrocolloids,2012

5. Retarding Thick White Deterioration by Holding Shell Eggs in Sealed Containers;Cotterill;Poultry Science,1957

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