Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference61 articles.
1. The effects of high-intensity ultrasound and oil types on the physicochemical properties of egg white protein emulsions;Abker;Journal of Food Engineering,2023
2. Effect of heat treatment on milk and egg proteins allergenicity;Bloom;Pediatric Allergy and Immunology,2014
3. Preparation of dynamic covalently crosslinking keratin hydrogels based on thiol/disulfide bonds exchange strategy;Chen;International Journal of Biological Macromolecules,2021
4. Microscopic insight into the interactions between pea protein and fatty acids during high-moisture extrusion processing;Chen;Food Chemistry,2023
5. Studies on foaming and physicochemical properties of egg white during cold storage;Chen;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2019
Cited by 3 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. Investigating the influence mechanism of interfacial protein and lipid changes on the foam properties of whole egg liquid;Food Hydrocolloids;2024-05
2. Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis;International Journal of Biological Macromolecules;2024-02
3. Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment;International Journal of Biological Macromolecules;2023-12
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