Using salted egg white in steamed bread: Impact on functional and structural characteristics-Reference-Cited by-同舟云学术

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Using salted egg white in steamed bread: Impact on functional and structural characteristics

Published:2024-10 Issue: Volume:454 Page:139609
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Abker Adil M.,Xia Zhijun,Hu Gan,Fu Xiaowen,Zhang Yixin,Jin Yongguo,Ma Meihu,Fu Xing^ORCID

Publisher

Elsevier BV

Reference51 articles.

1. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions;Abker;Journal of Food Engineering,2023

2. Effects of fermentation time on rheological and physicochemical characteristics of koreeb (Dactyloctenium aegyptium) seed flour dough and kisra bread;Ahmed;Journal of Food Measurement and Characterization,2019

3. Effect of the Addition of Alhydwan Seed Flour on the Dough Rheology, Bread Quality, Texture Profile and Microstructure of Wheat Bread;Ammar;Journal of Texture Studies,2016

4. Salted and preserved duck eggs: A consumer market segmentation analysis;Arthur;Poultry Science,2015

5. Influence of partial substitution of wheat flour with sprouted oat flours on physicochemical and textural characteristics of wheat bread;Cao;Journal of Cereal Science,2023

Cited by 1 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. A comprehensive review on salted eggs: quality formation mechanisms, innovative pickling technologies and value-added applications;Sustainable Food Technology;2024

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