Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment-Reference-Cited by-同舟云学术

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Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment

Published:2018-11 Issue: Volume:84 Page:435-440
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Di Mattia Carla D.,Sacchetti Giampiero,Neri Lilia,Giacintucci Veronica,Cerolini Valerio,Mastrocola Dino,Pittia Paola

Funder

Veronica Giacintucci by Fondazione Tercas

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference21 articles.

1. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

2. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi;Balange;LWT - Food Science and Technology,2009

3. Rheology and microstructure of heat induced egg yolk gels;Cordobés;Rheologica Acta,2004

4. Effect of pH condition on the retention of oleuropein in aqueous solution by nanofiltration membrane;Dammak;Separation Science and Technology,2014

5. Physical and structural properties of extra-virgin olive oil based mayonnaise;Di Mattia;LWT-Food Science and Technology,2015

Cited by 10 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. Enhancing thermal stability and mechanical resilience in gelatin/starch composites through polyvinyl alcohol integration;Carbohydrate Polymers;2024-11

2. Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk;Journal of Food Science;2023-10-27

3. Saccharides alleviate the heat aggregation behavior of egg yolk: Characterization of heat stability, rheological and structure changes;2023-07-14

4. Competitive adsorption of sodium caseinate or ovalbumin by Tween 80 impact the mechanical and microstructural properties of emulsified surimi gel systems;International Journal of Food Science & Technology;2023-03-23

5. Maximising olive oil by‐products;Food Science and Technology;2023-03

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