Emulsifying properties of glycation or glycation-heat modified egg white protein-Reference-Cited by-同舟云学术

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Emulsifying properties of glycation or glycation-heat modified egg white protein

Published:2019-05 Issue: Volume:119 Page:227-235
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Chenying,Li Junhua,Li Xin,Chang Cuihua,Zhang Mengqi,Gu Luping,Su Yujie,Yang Yanjun

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Functional properties of glycated soy 11S glycinin;Achouri;Journal of Food Science,2005

2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probe;Alizadeh-Pasdar;Journal of Agriculture and Food Chemistry,2000

3. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

4. Lipid Oxidation in Oil-in-Water Emulsions: Involvement of the Interfacial Layer;Berton-Carabin;Comprehensive Reviews in Food Science and Food Safety,2014

5. Aggregation of β-lactoglobulin regulated by glucosylation;Broersen;Journal of Agriculture and Food Chemistry,2007

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1. Glycosylated gelatin prepared based on electron beam irradiation and its physicochemical properties;International Journal of Biological Macromolecules;2024-11

2. Covalent interaction of ovalbumin with proanthocyanidins improves its thermal stability and antioxidant and emulsifying activity;Journal of the Science of Food and Agriculture;2024-09-13

3. Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels;Food Hydrocolloids;2024-08

4. Transglutaminase-mediated glycosylation enhances the physicochemical and functional properties of ovalbumin;Food Hydrocolloids;2024-08

5. Egg white grafts weak‐gels efficiently stabilize high internal phase emulsions and interfere with lipid hydrolysis: As delivery vehicles for hydrophobic actives;Food Safety and Health;2024-07-27

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