Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity-Reference-Cited by-同舟云学术

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Molecular structural modification of duck egg white protein conjugates with monosaccharides for improving emulsifying capacity

Published:2021-02 Issue: Volume:111 Page:106271
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ai Minmin,Xiao Nan,Jiang Aimin

Funder

International training plan for excellent young scientific research talents in Guangdong Province

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

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference47 articles.

1. Normal vibrations of crystalline polyglycine I;Abe;Biopolymers,1972

2. The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting;Ai;LWT- Food Science and Technology,2018

3. Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel;Ai;Food Hydrocolloids,2019

4. Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca (OH) 2 with/without heating;Ai;Food Hydrocolloids,2020

5. Effects of pH on caramelization and Maillard reaction kinetics in fructose‐lysine model systems;Ajandouz;Journal of Food Science,2001

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