Influence of Sodium Chloride and Glucose on Acid-Induced Gelation of Heat-Denatured Ovalbumin
Author:
Publisher
Wiley
Subject
Food Science
Reference55 articles.
1. Formation of Disulfide Bonds in Acid-Induced Gels of Preheated Whey Protein Isolate
2. Physical and Chemical Interactions in Cold Gelation of Food Proteins
3. Number of thiol groups rather than the size of the aggregates determines the hardness of cold set whey protein gels
4. Acid-Induced Cold Gelation of Globular Proteins: Effects of Protein Aggregate Characteristics and Disulfide Bonding on Rheological Properties
5. Control of texture of cold-set gels through programmed bacterial acidification
Cited by 12 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. Cold gelation of whey protein isolate with sugars in an ultrasound environment;Food Hydrocolloids;2023-05
2. Fabrication and characterization of cold-set large yellow croaker (Pseudosciaena crocea) roe protein isolate gels;LWT;2022-03
3. Designing Biopolymer and Colloidal Systems;Delivering Functionality in Foods;2022
4. Effect of soybean protein isolate and egg white mixture on gelation of chicken myofibrillar proteins under salt/-free conditions;LWT;2021-09
5. Tailoring egg white proteins by a GRAS redox pair for production of cold-set gel;LWT;2018-12
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3