Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes-Reference-Cited by-同舟云学术

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Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes

Published:2022-03 Issue: Volume:371 Page:131190
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Ruihong,Zhang Longyuan,Chi Yujie,Chi Yuan

Funder

National Natural Science Foundation of China

Earmarked Fund for Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

1. Chemical and structural characterisation of low-density lipoproteins purified from hen egg yolk;Anton;Food Chemistry,2003

2. Determination of the Gelation Mechanism of Freeze-Thawed Hen Egg Yolk;Au;Journal of Agricultural & Food Chemistry,2015

3. Impact of additives on the formation of protein aggregates and viscosity in concentrated protein solutions;Bauer;International Journal of,2017

4. Studies on The Gelation of Egg Yolk And Plasma upon Freezing and Thawing;CHANG;Journal of Food Science,2010

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

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