Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat-Reference-Cited by-同舟云学术

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Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

Published:2021-01 Issue: Volume:110 Page:106149
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Ma Yanqiu,Shan Anshan,Wang Ruihong,Zhao Ying,Chi Yujie

Funder

National Natural Science Foundation of China

"Young Talents" Project of Northeast Agricultural University

Modern Agro-industry Technology Research System of China

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference46 articles.

1. Application of a dry heat treatment to enhance the functionality of low-heat nonfat dry milk;Alan;Journal of Dairy Science,2019

2. Dried egg powder utilization, a new frontier in bakery products;Asghar;Agriculture and Biology Journal of North America,2012

3. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg;Ayadi;Journal of Food Science,2010

4. Eggs: Use in the food industry;Belyavin,2016

5. Viscoelastic properties and fractal analysis of acid-induced SPI gels at different ionic strength;Bi;Carbohydrate Polymers,2013

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