Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein-Reference-Cited by-同舟云学术

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Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

Published:2017-04 Issue: Volume:65 Page:87-95
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chang Cuihua,Li Xin,Li Junhua,Niu Fuge,Zhang Mengqi,Zhou Bei,Su Yujie,Yang Yanjun

Funder

Chinese National High Technology Research and Development Program

National Natural Science Foundation of China

Jiangsu provience

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference35 articles.

1. Influence of environmental stresses on stability of O/W emulsions containing droplets stabilized by multilayered membranes produced by a layer-by-layer electrostatic deposition technique;Aoki;Food Hydrocolloids,2005

2. Effect of phenolic acid on antioxidant activity of wine and inhibition of pectin methyl esterase;Chen;Journal of the Institute of Brewing,2009

3. Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate;Chen;Food Science and Biotechnology,2012

4. Spectrophotometric assay using o-phthaldialdehyde for determination of proteolysis in milk and isolated milk proteins;Church;Journal of Dairy Science,1983

5. Polyelectrolyte–protein complexes;Cooper;Current Opinion in Colloid & Interface Science,2005

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