Modification methods and applications of egg protein gel properties: A review-Reference-Cited by-同舟云学术

Modification methods and applications of egg protein gel properties: A review

Published:2022-03-15 Issue:3 Volume:21 Page:2233-2252
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Lv Xiaohui¹^ORCID,Huang Xi¹,Ma Bin¹,Chen Yue¹,Batool Zahra¹^ORCID,Fu Xing¹^ORCID,Jin Yongguo¹^ORCID

Affiliation:

1. National Research and Development Center for Egg Processing, College of Food Science and Technology Huazhong Agricultural University Wuhan People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12907

Reference134 articles.

1. Impact of novel processing techniques on the functional properties of egg products and derivatives: A review

2. Thermal gelation of mixed egg yolk/kappa-carrageenan dispersions

3. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels

4. Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

5. Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels

Cited by 49 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. Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels;Food Chemistry;2024-12

2. Formation mechanism, environmental stability and antibacterial activity of succinylated ovalbumin/ε-polylysine nanogel loaded with thymol: The synergistic roles of succinylation modification and ε-polylysine;Industrial Crops and Products;2024-11

3. Synergistic stabilization of ovalbumin by S-configuration transitions and positively charged amino acids: A thermal aggregation mechanism perspective;Food Hydrocolloids;2024-11

4. Recent advances of hydrogel in agriculture: Synthesis, mechanism, properties and applications;European Polymer Journal;2024-10

5. Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera;Food Bioscience;2024-10