Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

Published:2020-04 Issue: Volume:101 Page:105521
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Li Qin,Tang Shitao,Mourad Fayez Khalaf,Zou Wenjie,Lu Lizhi,Cai Zhaoxia

Funder

Excellent Youth Foundation of Hubei Province

Natural Science Foundation

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference51 articles.

1. A method of egg yolk fractionation. Characterization of fractions;Amanda;Food Hydrocolloids,2010

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

3. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions;Anton;Colloids and Surfaces B: Biointerfaces,2001

4. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;Journal of Food Science & Technology,2017

5. Ion-exchange chromatography and electrophoresis of egg yolk protein;Bee;Journal of Food Science,1979

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

1. Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein;International Journal of Biological Macromolecules;2024-10

2. Egg yolk–derived emulsions: Formation mechanisms, improvement strategies and applications;Trends in Food Science & Technology;2024-09

3. Emulsifying properties of egg proteins: Influencing factors, modification techniques, and applications;Comprehensive Reviews in Food Science and Food Safety;2024-09

4. Development of a novel dual-enzyme modification method for the functionality improvement of egg yolk powder;Food Bioscience;2024-06

5. Testing adulterated liquid-egg: developing rapid detection techniques based on colorimetry, electrochemistry, and interfacial fingerprinting;Food Chemistry;2024-06

同舟云学术

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