Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments-Reference-Cited by-同舟云学术

Effect of refrigeration storage on functional properties and structure of egg white after defrosting treatments

Published:2022-09-21 Issue:11 Volume:57 Page:7175-7183
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Dai Yan¹^ORCID,Xia Zi‐Qiao¹,Huang Zhong²,Cheng Xu¹,Zhang Jing¹,Chang Hai‐jun³

Affiliation:

1. Department of Environment and Quality Test Chongqing Chemical Industry Vocational College Chongqing 401228 China

2. Department of Pharmaceutical Engineering Chongqing Chemical Industry Vocational College Chongqing 401228 China

3. College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro‐Products Chongqing Technology and Business University Chongqing 400067 China

Funder

Chongqing Municipal Education Commission

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16060

Reference39 articles.

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

2. Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

3. Albumen protein and functional properties of gelation and foaming

4. Hyperbaric storage of egg white at room temperature: Effects on hygienic properties, protein structure and technological functionality

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