Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum
Author:
Affiliation:
1. Jiangxi Key Laboratory of Natural Product and Functional FoodJiangxi Agricultural University Nanchang, Jiangxi China
2. College of Food Science and EngineeringJiangxi Agricultural University Nanchang, Jiangxi China
Publisher
Wiley
Subject
General Chemical Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13071
Reference50 articles.
1. Molecular forces study and microstructure and gelling properties of smooth hound protein gels prepared by heat-induced gelation process: Effect of pH variation on textural and functional properties
2. FTIR study of secondary structure of bovine serum albumin and ovalbumin
3. Relationships between conformation of β-lactoglobulin in solution and gel states as revealed by attenuated total reflection Fourier transform infrared spectroscopy
4. Stability of Acidic Egg White Protein Emulsions Containing Xanthan Gum
5. The effect of protein concentration and heat treatment temperature on micellar casein–soy protein mixtures
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