One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise-Reference-Cited by-同舟云学术

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One step procedure for desalting salty egg white and preparing fat analogue and its application in mayonnaise

Published:2015-03 Issue: Volume:45 Page:317-326
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Yuntao,Zheng Hao,Li Yan,Li Bin,Chen Yijie

Funder

National Natural Science Foundation of China

Doctoral Program of Higher Education

Natural Science Foundation of Hubei Province of China

Fundamental Research Funds for the Central Universities

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference21 articles.

1. Development of reduced-calorie foods: microparticulated whey proteins as fat mimetics in semi-solid food emulsions;Chung;Food Research International,2014

2. Effect of electrodialysis desalination on physicochemical properties of salted duck egg white;Dong;Food Science,2013

3. Gelling properties of egg white produced using a conventional and a low-shear reverse osmosis process;Eleya;Journal of Food Science,2002

4. Effects of temperature and concentration on bovine lens α-crystallin secondary structure: a circular dichroism spectroscopic study;Farnsworth;International Journal of Biological Macromolecules,1997

5. Konjac gel fat analogue for use in meat products: comparison with pork fats;Jiménez-Colmenero;Food Hydrocolloids,2012

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5. Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic;International Journal of Food Science & Technology;2022-12-23

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