Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter-Reference-Cited by-同舟云学术

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Storage induced conversion of ovalbumin into S-ovalbumin in eggs impacts the properties of pound cake and its batter

Published:2015-07 Issue: Volume:49 Page:208-215
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Deleu Lomme J.^ORCID,Wilderjans Edith,Van Haesendonck Ingrid,Courtin Christophe M.,Brijs Kristof,Delcour Jan A.

Funder

KU Leuven

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Approved methods of the American association of cereal chemists, method 44–15.02. Moisture – Air-oven methods;AACCI,1999

2. Official methods of analysis;AOAC,1995

3. The technology of cake making;Bennion,1997

4. Heat induced changes in sulfhydryl levels in egg white;Beveridge;Canadian Institute of Food Science and Technology Journal,1979

5. Texture profile analysis;Bourne;Food Technology,1978

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1. Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white;International Journal of Biological Macromolecules;2024-05

2. Ovalbumin interaction with polystyrene and polyethylene terephthalate microplastics alters its structural properties;International Journal of Biological Macromolecules;2024-05

3. On-line monitoring of egg freshness using a portable NIR spectrometer combined with deep learning algorithm;Infrared Physics & Technology;2024-05

4. Effect of ultrasound and alkali-heat treatment on the thermal gel properties and catechin encapsulation capacity of ovalbumin;Food Hydrocolloids;2023-12

5. Monitoring S-ovalbumin content in eggs during storage using portable NIR spectrometer and multivariate analysis;Infrared Physics & Technology;2023-06

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