High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions-Reference-Cited by-同舟云学术

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High-temperature glycosylation of saccharides to modify molecular conformation of egg white protein and its effect on the stability of high internal phase emulsions

Published:2024-01 Issue: Volume:176 Page:113825
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Lu Fei,Chi Yujie^ORCID,Chi Yuan

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

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

2. Preparation and Properties of Dextran Sulfate−Lysozyme Conjugate;Alahdad;Journal of agricultural and Food Chemistry,2009

3. Fabricating a Pickering stabilizer from okara dietary fibre particulates by conjugating with soy protein isolate via Maillard reaction;Ashaolu;Foods,2020

4. Determination of SH- and SS-groups in some food proteins using Ellman’s Reagent;Beveridge;Journal of Food Science,1974

5. Effects of different vegetable oils and ultrasonicated quinoa protein nanoparticles on the rheological properties of Pickering emulsion and freeze-thaw stability of emulsion gels;Cen;Journal of Cereal Science,2021

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1. A novel micro-aqueous cold extraction of salmon head oil to reduce lipid oxidation and fishy odor: Comparison with common methods;Food Chemistry;2025-01

2. Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein;Food Chemistry;2024-12

3. Replacing the animal fat in Bologna sausages using high internal phase emulsion stabilized with lentil protein isolate (Lens culinaris);Meat Science;2024-10

4. Effect of Mono- and Polysaccharide on the Structure and Property of Soy Protein Isolate during Maillard Reaction;Foods;2024-09-06

5. Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application;Food Hydrocolloids;2024-08

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