Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels-Reference-Cited by-同舟云学术

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Effects of ethanol treatment on the physicochemical properties, microstructure and protein structures of egg yolk gels

Published:2023-03 Issue: Volume:405 Page:135041
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xin Xiaojuan,Zhang Guowen,Xue Hui,Qiu Wei,Hu Hui,Tu Yonggang,Zhao Yan

Funder

Key Research and Development Project of Hainan Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

3. The structure of the yolk of the hen's egg as studied by electron microscopy. I. The yolk of the unincubated egg;Bellairs;The Journal of Biophysical and Biochemical Cytology,1961

4. Determination of SH- and SS- groups in some food proteins using Ellman's Reagent;Beveridge;Journal of Food Science,1974

5. Food protein-based materials as nutraceutical delivery systems;Chen;Trends in Food Science & Technology,2006

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