Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein-Reference-Cited by-同舟云学术

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Synergistic effects of small amounts of konjac glucomannan on functional properties of egg white protein

Published:2016-01 Issue: Volume:52 Page:213-220
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Hu Ying,Liang Hongshan,Xu Wei,Wang Yuntao,An Yaping,Yan Xiangxing,Ye Shuxin,Huang Qing,Liu Jinjin,Li Bin

Funder

National Natural Science Foundation of China

Key Project of Chinese Ministry of Education

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

2. Proteins, polysaccharides, and their complexes used as stabilizers for emulsions: alternatives to synthetic surfactants in the pharmaceutical field?;Bouyer;International Journal of Pharmaceutics,2012

3. Modification of functional properties of egg-white proteins;Campbell;Food/Nahrung,2003

4. Food emulsions-their structures and structure-forming properties;Dalgleish;Food Hydrocolloids,2006

5. Polysaccharide protein interactions;De Kruif;Food Hydrocolloids,2001

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