Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property-Reference-Cited by-同舟云学术

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Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property

Published:2024-11 Issue: Volume:459 Page:140377
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ding Yiwen,Xiao Nan,Guo Shanguang,Lin Junhao,Chen Lintao,Mou Xiangwei,Ai Minmin

Funder

National Development and Reform Commission

Department of Science and Technology of Guangdong Province

Guangzhou Municipal Science and Technology Bureau

Guangxi Science and Technology Department

Publisher

Elsevier BV

Reference39 articles.

1. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white;Abeyrathne;Poultry Science,2014

2. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity;Ai;Food Hydrocolloids,2021

3. The relationship between acylation degree and gelling property of NaOH–induced egg white gel: Efficient is better?;Ai;Food Research International,2022

4. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;LWT,2018

5. Preferential interactions of proteins with salts in concentrated solutions;Arakawa;Biochemistry,1982

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