Effect of oxidative modification on structural and foaming properties of egg white protein-Reference-Cited by-同舟云学术

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Effect of oxidative modification on structural and foaming properties of egg white protein

Published:2018-02 Issue: Volume:75 Page:223-228
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Duan Xiang,Li Mei,Shao Jing,Chen Haiying,Xu Xueming,Jin Zhengyu,Liu Xuebo

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference31 articles.

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

2. Albumen protein and functional properties of gelation and foaming;Alleoni;Scientia Agricola,2006

3. Globular plant protein aggregates for stabilization of food foams and emulsions;Amagliani;Trends in Food Science & Technology,2017

4. Examination of the secondary structure of proteins by deconvolved FTIR spectra;Byler;Biopolymers,1986

5. Modification of functional properties of egg-white proteins;Campbell;Food/Nahrung,2003

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