Rheological and structural properties of ovomucin from chicken eggs with different interior quality-Reference-Cited by-同舟云学术

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Rheological and structural properties of ovomucin from chicken eggs with different interior quality

Published:2020-03 Issue: Volume:100 Page:105393
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Shan Yuanyuan,Tang Dengyu,Wang Rong,Tu Aobai,Yi Yanglei,Wang Xin,Liu Bianfang,Zhou Yuan,Huang Qun,Lü Xin

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review;Abeyrathne;Poultry Science,2013

2. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019

3. The infrared absorption of amino acid side chains;Barth;Progress in Biophysics and Molecular Biology,2000

4. Infrared spectroscopy of proteins;Barth;Biochimica et Biophysica Acta (BBA) - Bioenergetics,2007

5. Rheology of gastric mucin exhibits a pH-dependent sol-gel transition;Celli;Biomacromolecules,2007

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1. The pH dependent structural and viscoelastic behavior of Ovomucin-Complex isolated from egg white under alkaline conditions;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. Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism;International Journal of Biological Macromolecules;2024-10

4. The change of albumen quality during the laying cycle and its potential physiological and molecular basis of laying hens;Poultry Science;2024-10

5. Separation of ovomucin from duck egg white and its “acid-tight /alkali-loose” self-supporting gel properties under different pH;Food Hydrocolloids;2024-09

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