Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins-Reference-Cited by-同舟云学术

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Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins

Published:2024-05 Issue: Volume:150 Page:109643
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wei Ran,Xiao Nan,Guo Shanguang,Ai Minmin

Funder

Guangdong Provincial Department of Science and Technology

Guangzhou Municipal Science and Technology Project

National Development and Reform Commission

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference60 articles.

1. Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity;Ai;Food Hydrocolloids,2021

2. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)(2) with/without heating;Ai;Food Hydrocolloids,2020

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

4. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

5. Functional egg white–pectin conjugates prepared by controlled Maillard reaction;Al-Hakkak;Journal of Food Engineering,2010

Cited by 4 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. Glucose-induced glycation enhances the foaming properties of Trichosanthes kirilowii seed protein isolate: Insights into structure, interfacial behavior, and proteomics;Food Hydrocolloids;2024-12

2. Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property;Food Chemistry;2024-11

3. Enhancement of hydrogen bonds between proteins and polyphenols through magnetic field treatment: Structure, interfacial properties, and emulsifying properties;Food Research International;2024-09

4. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery;Foods;2024-06-11

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