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To improve the gel properties of liquid whole egg by short-term lactic acid bacteria fermentation

  • Published:2022-01 Issue: Volume:75 Page:102873
  • ISSN:1466-8564
  • Container-title:Innovative Food Science & Emerging Technologies
  • language:en
  • Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Wang Jing,Xu Lilan,Lv Yuanqi,Su Yujie,Gu Luping,Chang Cuihua,Zhang Ming,Yang Yanjun,Li Junhua

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference37 articles.

1. Effect of heat, nisin and ethylene diamine tetra-acetate treatments on shelf life extension of liquid whole egg;Ahmadi;International Journal of Food Science & Technology,2016

2. A Lumry-Eyring nucleated polymerization model of protein aggregation kinetics: 1. Aggregation with pre-equilibrated unfolding;Andrews;The Journal of Physical Chemistry B,2007

3. Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase;Bao;Journal of Food Science and Technology,2017

4. Mechanisms of structure formation in particulate gels of beta-lactoglobulin formed near the isoelectric point;Bromley;The European Physical Journal. E, Soft Matter,2006

5. Effects of fermentation by lactic acid bacteria on the antigenicity of bovine whey proteins;Bu;Journal of the Science of Food and Agriculture,2010
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