Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation
Author:
Funder
National Key Research and Development Program of China
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference40 articles.
1. AOAC. (2000). Official method of analytical chemists (17th ed.). Arlington: The Association of Official Analytical Chemists Inc.
2. Selectivity of phospholipid hydrolysis by phospholipase A2 enzymes in activated cells leading to polyunsaturated fatty acid mobilization;Astudillo;Biochimica et Biophysica Acta, Molecular and Cell Biology of Lipids,2019
3. Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk;Au;Food Chemistry,2016
4. Lipidomic investigation of eggs' yolk: Changes in lipid profile of eggs from different conditions;Campos;Food Research International,2016
5. Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis;Cerny;European Food Research and Technology,2004
Cited by 26 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. Extraction of egg yolk lipids via salt-induced synergistic heat treatment: Fabrication, characterization and flavor analysis;Food Chemistry;2024-12
2. Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein;International Journal of Biological Macromolecules;2024-10
3. Elucidation of key fatty aroma compound contributing to the hepatopancreas of Eriocheir sinensis using sensomics approach by GC-IMS and GC–MS-O;Food Chemistry;2024-10
4. Refining quinoa storage stability through microwave-induced structural alterations and activity suppression of key enzymes;Food Chemistry;2024-07
5. Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk;International Journal of Food Science & Technology;2024-06-23
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3