Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white-Reference-Cited by-同舟云学术

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Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white

Published:2023-03 Issue: Volume:404 Page:134756
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tan Ji'en,Deng Chunyang,Yao Yao,Wu Na,Du Huaying,Xu Mingsheng,Chen Shuping,Zhao Yan,Tu Yonggang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

1. Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca (OH) 2 addition;Ai;Food Chemistry,2020

2. Effects of tea polyphenol and Ca (OH) 2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel;Ai;Food Hydrocolloids,2019

3. Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics;Berhe;Food Control,2015

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

5. Physicochemical properties of salted pickled yolks from duck and chicken eggs;Chi;Journal of Food Science,1998

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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

2. 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

3. Mechanism of ultrasonic enhancement of the gelling properties of salted ovalbumin-cooked soybean isolate hybrid gels;Food Chemistry: X;2024-03

4. Effect of different concentrations of gellan gum with/without 0.50% basil essential oil on the physicochemical properties of gellan gum-rice bran oil coating emulsions and their application in egg preservation;Food Chemistry;2023-08

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