Foaming properties of egg white proteins improved by enzymatic hydrolysis: The changes in structure and physicochemical properties
Author:
Funder
Jilin Scientific and Technological Development Program
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference38 articles.
1. Enzymatic hydrolysis of proteins for increased solubility;Adler-Nissen;Journal of Agricultural and Food Chemistry,1976
2. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019
3. The effects of limited enzymatic hydrolysis on the physicochemical and emulsifying properties of a lentil protein isolate;Avramenko;Food Research International,2013
4. Foaming characteristics of oat protein and modification by partial hydrolysis;Bruckner-Guhmann;European Food Research and Technology,2018
5. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior;Chang;Food Research International,2020
Cited by 27 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. Effects of ultrasound pretreatment on the structure, IgE binding capacity, functional properties and bioactivity of whey protein hydrolysates via multispectroscopy and peptidomics revealed;Ultrasonics Sonochemistry;2024-11
2. Preparation of umami peptides from chicken breast by batch coupled enzymatic hydrolysis and membrane separation mode and the taste mechanism of identified umami peptides;Food Chemistry;2024-10
3. Effect of Dry Processing of Coconut Oil on the Structure and Physicochemical Properties of Coconut Isolate Proteins;Foods;2024-08-08
4. Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions;Food Hydrocolloids;2024-08
5. Enhancing the stability of zein pickering foams via hydrophilic reassembly with sugar alcohols and glycosides: A structural and molecular investigation;Food Hydrocolloids;2024-08
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3