Characteristics and emulsifying properties of acid and acid-heat induced egg white protein-Reference-Cited by-同舟云学术

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Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

Published:2016-03 Issue: Volume:54 Page:342-350
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chang Cuihua,Niu Fuge,Su Yujie,Qiu Yan,Gu Luping,Yang Yanjun

Funder

Chinese National High Technology Research and Development Program

Industry and University Innovation Foundation of Jiangsu Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference28 articles.

1. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

2. Effect of pH and NaCl on the emulsifying properties of a napin protein isolate;Cheung;Food Biophysics,2014

3. Interfacial properties of heat-treated ovalbumin;Croguennec;Journal of Colloid and Interface Science,2007

4. Emulsifying properties and oil/water (O/W) interface adsorption behavior of heated soy proteins: effects of heating concentration, homogenizer rotating speed, and salt addition level;Cui;Journal of Agricultural and Food Chemistry,2014

5. Protein concentration and protein-exposed hydrophobicity as dominant parameters determining the flocculation of protein-stabilized oil-in-water emulsions;Delahaije;Langmuir,2013

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

4. Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels;Food Hydrocolloids;2024-08

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