Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating-Reference-Cited by-同舟云学术

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Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

Published:2020-06 Issue: Volume:103 Page:105654
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ai Minmin,Zhou Quan,Xiao Nan,Guo Shanguang,Cao Yuanyuan,Fan Hong,Ling Ziting,Zhou Ledan,Li Shuchang,Long Jiaoli,Jiang Aimin

Funder

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

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

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

Reference51 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. Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates;Ai;Food Hydrocolloids,2019

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

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

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4. Environmental stress-induced conformational transitions modulate foaming and gelation properties of glycosylated egg white proteins;Food Hydrocolloids;2024-05

5. Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties;Food Hydrocolloids;2024-04

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