High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics-Reference-Cited by-同舟云学术

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High pressure modification of egg components: Exploration of calorimetric, structural and functional characteristics

Published:2015-12 Issue: Volume:32 Page:45-55
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Singh Ajaypal,Ramaswamy H.S.

Funder

Discovery Grants Program of the Natural Sciences

Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference56 articles.

1. Dynamic viscoelastic, calorimetric and dielectric characteristics of wheat protein isolates;Ahmed;Journal of Cereal Science,2008

2. Effect of high-hydrostatic pressure and temperature on rheological characteristics of glycomacropeptide;Ahmed;Journal of Dairy Science,2003

3. Effect of high pressure on rheological characteristics of liquid egg;Ahmed;LWT-Food Science and Technology,2003

4. Effect of high-pressure treatment on rheological, thermal and structural changes in basmati rice flour slurry;Ahmed;Journal of Cereal Science,2007

5. High pressure gelation of soy proteins: effect of concentration, pH and additives;Alvarez;Journal of Food Engineering,2008

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1. Preparation of thermally stable egg white protein microgel particles as assisted by differently charged polysaccharides: A comparatively study;Food Hydrocolloids;2025-01

2. Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2023-12

3. Gelation Properties of Egg White Proteins: A Review;Food Reviews International;2023-11-16

4. Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg;Foods;2023-06-23

5. The impact of inulin addition and high‐pressure processing on physical characteristics of strawberry‐flavoured egg white pudding;International Journal of Food Science & Technology;2023-01-11

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