High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides-Reference-Cited by-同舟云学术

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High-intensity ultrasound together with heat treatment improves the oil-in-water emulsion stability of egg white protein peptides

Published:2021-02 Issue: Volume:111 Page:106256
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ai Minmin,Zhang Zheng,Fan Hong,Cao Yuanyuan,Jiang Aimin

Funder

International Training Plan for Excellent Young Scientific Research Talents in Guangdong Province

National Center for Precision Machining and Safety of Livestock and Poultry Products Joint Engineering Research Center

Guangdong Province Livestock and Poultry Products Processing Technology Engineering Research Center Construction

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference39 articles.

1. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019

2. 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

3. Functionality of egg white proteins as affected by high intensity ultrasound;Arzeni;Food Hydrocolloids,2012

4. Impact of particle size distribution on rheological and textural properties of chocolate models with reduced fat content;Do;Journal of Food Science,2007

5. Characterization of aggregation phenomena by means of acoustic and electroacoustic spectroscopy;Dukhin;Colloids and Surfaces A: Physicochemical and Engineering Aspects,1998

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