Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions-Reference-Cited by-同舟云学术

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Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

Published:2016-12 Issue: Volume:61 Page:477-486
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Chang Cuihua,Niu Fuge,Gu Luping,Li Xin,Yang Hao,Zhou Bei,Wang Junwei,Su Yujie,Yang Yanjun

Funder

Chinese National High Technology Research and Development Program 863

National Natural Science Foundation of China

Jiangsu province “Collaborative Innovation Center for Food safety and quality control” industry development program

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 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. Surface shear rheology of β-casein layers at the air/solution interface: formation of a two-dimensional physical gel;Bantchev;Langmuir,2003

3. Characteristics and emulsifying properties of acid and acid-heat induced egg white protein;Chang;Food Hydrocolloids,2016

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

5. 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

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