Author:
Huang Liyan,Wang Tong,Han Zhaopeng,Meng Yanli,Lu Xiaoming
Funder
Egg Products Processing Technology Research and Industrialization Demonstration funds
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference28 articles.
1. Au, C., Wang, T., Acevedo, N. C., & Horner, H. T. ( Unpublished results). Determination of the gelation mechanism of freeze-thawed hen egg yolk. Journal of Agricultural and Food Chemistry.
2. Effect of gamma radiation and cold storage on chemical and organoleptic properties;Badr;Food Chemistry,2006
3. Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment;Campbell;Food Hydrocolloids,2005
4. Characterization of emulsions prepared by egg yolk phosvitin with pectin glycerol and trehalose;Chen;Food Hydrocolloids,2013
5. Formulation and fuzzy modeling of emulsion stability and viscosity of a gum-protein emulsifier in a model mayonnaise system;Ghoush;Journal of Food Engineering,2008
Cited by
41 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