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Formation mechanism of ovalbumin gel induced by alkali

  • Published:2016-12 Issue: Volume:61 Page:390-398
  • ISSN:0268-005X
  • Container-title:Food Hydrocolloids
  • language:en
  • Short-container-title:Food Hydrocolloids

Author:

Zhao Yan,Chen Zhangyi,Li Jianke,Xu Mingsheng,Shao Yaoyao,Tu Yonggang

Funder

Program of the National Natural Science Foundation of China

Science and Technology Project of Jiangxi Province

Young Scientist Training Objects Program of Jiangxi Province

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference49 articles.

1. Comparison of three liquid chromatographic methods for egg-white protein analysis;Awade;Journal of Chromatography B: Biomedical Sciences and Applications,1999

2. Differences in gelation characteristics of natural actomyosin from two species of bigeye snapper, Priacanthus tayenus and Priacanthus macracanthus;Benjakul;Journal of Food Science,2001

3. Determination of SH- and SS- groups in some food proteins using ellman’s reagent;Beveridge;Journal of Food Science,1974

4. Study on gel formation mechanism of preserved egg white gel induced by strong alkali;Chen,2015

5. Changes in gel characteristics of egg white under strong alkali treatment;Chen;Food Hydrocolloids,2015
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