Physicochemical and techno‐functional properties of acid‐aided pH‐shifted protein isolate from over‐salted duck egg ( Anas platyrhucus ) albumen-Reference-Cited by-同舟云学术

Physicochemical and techno‐functional properties of acid‐aided pH‐shifted protein isolate from over‐salted duck egg ( Anas platyrhucus ) albumen

Published:2020-01-27 Issue:6 Volume:55 Page:2619-2629
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Panpipat Worawan¹^ORCID,Chaijan Manat¹^ORCID

Affiliation:

1. Food Technology and Innovation Research Center of Excellence Department of Agro‐Industry School of Agricultural Technology Walailak University ThasalaNakhon Si Thammarat80161Thailand

Funder

Walailak University

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14515

Reference33 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review

2. Functionality of egg white proteins as affected by high intensity ultrasound

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

4. The effect of whitening agents on the gel-forming ability and whiteness of surimi

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