Comparison of the functionality of egg white liquid with different desugaring treatments-Reference-Cited by-同舟云学术

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Comparison of the functionality of egg white liquid with different desugaring treatments

Published:2022-07-11 Issue:9 Volume:57 Page:5811-5819
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wang Tingting¹²^ORCID,Chang Cuihua¹²^ORCID,Gu Luping¹²^ORCID,Su Yujie¹²^ORCID,Zhang Ming³,Yang Yanjun¹²⁴,Li Junhua¹²⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi 214122 China

2. School of Food Science and Technology Jiangnan University Wuxi 214122 China

3. Guangzhou Beile Food Co., Ltd. Conghua Economic Development Zone Guangzhou 510900 China

4. Hunan Engineering and Technology Research Center for Food Flavors and Flavorings Jinshi 415400 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15872

Reference40 articles.

1. Glucose oxidase — An overview

2. Differences in Gelation Characteristics of Natural Actomyosin from Two Species of Bigeye Snapper, Priacanthus tayenus and Priacanthus macracanthus

3. A new method for monitoring the extracellular proteolytic activity of wine yeasts during alcoholic fermentation of grape must

4. Yeast Proteolytic Activity During High and Low Gravity Wort Fermentations and its Effect on Head Retention

5. The crucial role of yeasts in the wet fermentation of coffee beans and quality

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1. Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery;Foods;2024-06-11

2. Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit;Food Science & Nutrition;2023-11-20

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

4. Effect of hydrocolloid addition on cake prepared with aquafaba as egg substitute;International Journal of Food Science & Technology;2023-05-29

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