Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk-Reference-Cited by-同舟云学术

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Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

Published:2021-03 Issue: Volume:341 Page:128163
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Tian Liangjie,Hu Shuting,Jia Jie,Tan Wen,Yang Lu,Zhang Qinjun,Liu Xuebo,Duan Xiang^ORCID

Funder

National Key Research and Development Program of China

China Postdoctoral Science Foundation

Key research and development plan of Shaanxi Province

Fundamental Research Funds for the Central Universities

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system;Ghoush;Journal of Food Engineering,2008

2. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;Journal of Food Science and Technology,2017

3. Effect of aggregation and sodium salt on emulsifying properties of egg yolk phosvitin;Castellani;Food Hydrocolloids,2005

4. Physicochemical and functional properties of livetins fraction from hen egg yolk;Chalamaiah;Food Bioscience,2017

5. Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds;Deng;Food Chemistry,2011

Cited by 32 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. Effect of lactic acid bacteria fermentation on spray-dried egg yolk powder: Powder characteristics, structural properties and gastrointestinal digestibility;Innovative Food Science & Emerging Technologies;2024-10

2. Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications;Trends in Food Science & Technology;2024-09

3. Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation;Food Hydrocolloids;2024-08

5. The influence of different methods of decontamination of microbial biofilms formed on eggshells;Potravinarstvo Slovak Journal of Food Sciences;2024-07-16

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