Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics-Reference-Cited by-同舟云学术

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Mechanism of ultrasound-induced soybean/egg white composite gelation: Gel properties, morphological structure and co-aggregation kinetics

Published:2024-05 Issue: Volume:266 Page:131267
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Zhang Yudan,Liu Jingbo,Yan Zhaohui,Zhang Renzhao,Du Zhiyang,Shang Xiaomin,Zhang Ting,Liu Xuanting

Funder

Jilin Scientific and Technological Development Program

Publisher

Elsevier BV

Reference69 articles.

1. Mixing milk, egg and plant resources to obtain safe and tasty foods with environmental and health benefits;Guyomarc’h;Trends Food Sci. Technol.,2021

2. Insights into the mechanism on Glucono-delta-lactone induced gelation of soybean protein at subunit level;Ju;Food Hydrocoll.,2022

3. Preparation and characterization of hen egg proteins-soybean protein isolate composite gels;Zhang;Food Hydrocoll.,2019

4. Gel properties of soy protein isolate-potato protein-egg white composite gel: study on rheological properties, microstructure, and digestibility;Lv;Food Hydrocoll.,2023

5. Comparative study of high intensity ultrasound effects on food proteins functionality;Arzeni;J. Food Eng.,2012

Cited by 1 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. Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder;Foods;2024-07-17

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