Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions-Reference-Cited by-同舟云学术

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Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

Published:2019-05 Issue: Volume:90 Page:118-125
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Xin,Li Junhua,Chang Cuihua,Wang Chenying,Zhang Mengqi,Su Yujie,Yang Yanjun

Funder

National Key Research and Development Program of China

Postgraduate Research & Practice Innovation Program of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Plasma Lipoproteins, Apolipoproteins, and Proteins Concerned with Lipid Metabolism;Calvert;Advances in Clinical Chemistry,1985

2. Physicochemical and functional properties of livetins fraction from hen egg yolk;Chalamaiah;Food Bioscience,2017

3. Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2;Daimer;Food Hydrocolloids,2009

4. Quantifying liquid drainage in egg-white sucrose foams by resistivity measurements;Daugelaite;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2016

5. Effect of oxidative modification on structural and foaming properties of egg white protein;Duan;Food Hydrocolloids,2018

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