Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk-Reference-Cited by-同舟云学术

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Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

Published:2020-03 Issue: Volume:100 Page:105399
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Xu Lilan,Gu Luping,Su Yujie,Chang Cuihua,Wang Jing,Dong Shijian,Liu Yin,Yang Yanjun,Li Junhua

Funder

National Key Research and Development Program of China

Natural Science Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Egg yolk: Structures, functionalities and processes;Anton;Journal of the Science of Food and Agriculture,2013

2. 3D printing of highly flexible supercapacitor designed for wearable energy storage;Areir;Materials Science and Engineering B,2017

3. Development of a low resolution (1)H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk;Au;Food Chemistry,2016

4. Relaxation effects in nuclear magnetic resonance absorption;Bloembergen;Physical Review,1948

5. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology;Blume;Food Chemistry,2015

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