Effect of egg yolk lipoproteins on foaming properties and interfacial behavior of egg white: Insights into implications for aerated food production
Author:
Publisher
Elsevier BV
Subject
Colloid and Surface Chemistry
Reference49 articles.
1. Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins;Duan;Food Chem.,2017
2. Synergistic adsorption of surface-active components at the air-liquid interface improves foaming properties of plant-based egg analogues;Lu;Food Hydrocoll.,2023
3. Stabilization of the air-liquid interface in sponge cake batter by surface-active proteins and lipids: a foaming protocol based approach;Pycarelle;Food Hydrocoll.,2020
4. Effect of polysaccharides on the functional properties of egg white protein: a review;He;J. Food Sci.,2021
5. Protein–polysaccharide interactions at fluid interfaces;Rodríguez Patino;Food Hydrocoll.,2011
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1. High-internal-phase emulsions stabilized by egg high-density lipoprotein and phosvitin: Improvement of properties free from polysaccharides;Food Hydrocolloids;2025-01
2. Preparation of microgel particles from egg yolk components by combining phospholipase A2 with high-pressure homogenization: Physicochemical, structural properties and their effects on foaming, processing stability of egg white protein;International Journal of Biological Macromolecules;2024-10
3. Biochemical insights into tea foam: A comparative study across six categories;Food Chemistry: X;2024-10
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