Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition-Reference-Cited by-同舟云学术

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Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition

Published:2023-05 Issue: Volume:409 Page:135263
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Junhua,Zhang Weijian,Tang Tingting,Gu Luping,Su Yujie,Yang Yanjun,Chang Cuihua,Han Qi

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating;Ai;Food Hydrocolloids,2020

2. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels;Ai;Food Chemistry,2021

3. Almeida, C. C., Monteiro, M. L. G., Costa-Lima, B. R. C. d., Alvares, T. S., & Conte-Junior, C. A. (2015). Invitro digestibility of commercial whey protein supplements. LWT - Food Science and Technology, 61(1), 7-11.

4. Mechanisms of structure formation in particulate gels of β-lactoglobulin formed near the isoelectric point;Bromley;The European Physical Journal E,2006

5. The thermal aggregation of ovalbumin as large particles decreases its allergenicity for egg allergic patients and in a murine model;Claude;Food Chemistry,2016

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1. Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application;International Journal of Biological Macromolecules;2024-09

2. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery;Foods;2024-06-11

3. Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg;Foods;2024-04-04

4. Differences in the gelation, digestibility and release of antioxidant peptides of egg white/yolk in boiled eggs;Food Bioscience;2024-02

5. Hydrogel based on patch halloysite nanotubes: A rheological investigation;Journal of Molecular Liquids;2024-01

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