Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel-Reference-Cited by-同舟云学术

Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

Published:2019-09 Issue: Volume:94 Page:11-19
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ai Minmin,Zhou Quan,Guo Shanguang,Ling Ziting,Zhou Ledan,Fan Hong,Cao Yuanyuan,Jiang Aimin

Funder

Guangdong province livestock and poultry products processing technology engineering research center construction

The National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center, China.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference55 articles.

1. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2018

2. Why preferential hydration does not always stabilize the native structure of globular proteins;Arakawa;Biochemistry,1990

3. Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics;Berhe;Food Control,2015

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

5. Modification of functional properties of egg white proteins;Campbell;Nahrung,2003

Cited by 57 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring gelation properties and structural features on 3D printability of compound proteins emulsion gels: Emphasizing pH-regulated non-covalent interactions with xanthan gum;Food Chemistry;2024-12

2. Structural and functional assessment of keratin extracted from chicken feathers using microwave-assisted l-cysteine method;Food Bioscience;2024-10

3. Both Hemocyanin and β-1,3-Glucan-Binding Protein from the Shrimp Shell of Litopenaeus vannamei Are Responsible for Its Color Change from Brown to Red during Thermal Processing;Journal of Agricultural and Food Chemistry;2024-09-12

4. Effect of sodium bicarbonate with ultrasound on reduced‐salt Chaozhou beef meatballs quality: Physicochemical and sensory properties;Food Bioengineering;2024-09-10

5. Alkali‐induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white;International Journal of Food Science & Technology;2024-08-04