Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter-Reference-Cited by-同舟云学术

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Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter

Published:2020-04 Issue: Volume:101 Page:105554
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Alavi Farhad,Emam-Djomeh Zahra,Mohammadian Mehdi,Salami Maryam,Moosavi-Movahedi Ali Akbar

Funder

Iran National Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Peptides are building blocks of heat-induced fibrillar protein aggregates of β-lactoglobulin formed at pH 2;Akkermans;Biomacromolecules,2008

2. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein;Alavi;Food Hydrocolloids,2019

3. Quantitative analysis of protein far UV circular dichroism spectra by neural networks;Böhm;Protein Engineering Design and Selection,1992

4. Heat-induced whey protein isolate fibrils: Conversion, hydrolysis, and disulphide bond formation;Bolder;International Dairy Journal,2007

5. Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam;Dabestani;Food Hydrocolloids,2019

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