Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Increasing the pasteurization temperature of liquid egg white by phosphorylation modification: Exploring the mechanism and application

Published:2024-09 Issue: Volume:276 Page:133833
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Dong Mengxue,Sun Yusha,Cui Lu,Ye Qiuyu,Lv Fengxiao,Han Wenduo,Pei Jiawen,Liu Xuebo,Duan Xiang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference47 articles.

1. An insight on egg white: from most common functional food to biomaterial application;Dong;J. Biomed. Mater. Res. B Appl. Biomater.,2021

2. Modification methods and applications of egg protein gel properties: a review;Lv;Compr. Rev. Food Sci. Food Saf.,2022

3. Enhancement of foaming properties and storage stability of pasteurized liquid egg white through ultrasound modification;Zhang;Food Hydrocoll.,2024

4. Development of a pasteurization method based on radio frequency heating to ensure microbiological safety of liquid egg;Zhu;Food Control,2021

5. Pasteurization of egg white by integrating ultrasound and microwave: effect on structure and functional properties;Liu;Innovative Food Sci. Emerg. Technol.,2022

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