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Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

  • Published:2019-02 Issue: Volume:87 Page:933-942
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Ai Minmin,Tang Ting,Zhou Ledan,Ling Ziting,Guo Shanguang,Jiang Aimin

Funder

The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. Enzymic hydrolysis of food proteins;Adler-Nissen,1986

2. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions;Aguilar;Carbohydrate Polymers,2017

3. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

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

5. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013
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