Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in gelation, aggregation and intermolecular forces in frozen-thawed egg yolks during freezing

Published:2020-11 Issue: Volume:108 Page:105947
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Wang Ruihong,Ma Yanqiu,Ma Zihong,Du Qingpu,Zhao Ying,Chi Yujie

Funder

National Natural Science Foundation of China

Modern Agroindustry Technology Research System of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference68 articles.

1. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman Amide I band;Alix;Journal of Molecular Structure,1988

2. Comparison of protein surface hydrophobicity measured at various pH values using three different fluorescent probes;Alizadeh-Pasdar;Journal of Agricultural and Food Chemistry,2000

3. Composition and structure of hen egg yolk;Anton,2007

4. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;Journal of Food Engineering,2012

5. A comparison of biochemical changes in cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) fillets during frozen storage;Badii;Journal of the Science of Food and Agriculture,2002

Cited by 55 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. Redistribution and fusion of protein-lipid assemblies within the egg yolk sphere under slight non-destructive deformation causing a change in thermal gel properties;Food Chemistry;2024-12

2. Developing a non-destructive method for the detection of egg quality and freshness using micro-Raman spectroscopy;Applied Food Research;2024-12

3. The effect of CaCl2 on water migration, rheological properties, aggregation behavior and protein structure in rapidly salted separated egg yolk plasma and granules;Poultry Science;2024-12

4. Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice;Food Bioscience;2024-10

5. Micro- and nano-sized starch to inhibit gel deterioration and myofibrillar protein strands bunching by molecular interactions under multiple freeze-thaw cycles;Food Hydrocolloids;2024-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3