Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white-Reference-Cited by-同舟云学术

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Effects of stewing with tea polyphenol on the gel properties, microstructure, and secondary structure of boiled egg white

Published:2021-09-25 Issue:10 Volume:86 Page:4262-4274
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Xue Hui¹²,Xu Meng¹²,Zhang Guowen²,Feng Feng¹²,Wang Yuting¹²,Cao Danhui¹²,Tu Yonggang³,Zhao Yan³^ORCID

Affiliation:

1. Engineering Research Center of Biomass Conversion, Ministry of Education Nanchang University Nanchang China

2. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China

3. Jiangxi Key Laboratory of Natural Products and Functional Food Jiangxi Agricultural University Nanchang China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15919

Reference42 articles.

1. Effects of tea polyphenol and Ca(OH)2 on the intermolecular forces and mechanical, rheological, and microstructural characteristics of duck egg white gel

2. Influence of green tea polyphenols on the colloidal stability and gelation of WPC

3. Infrared spectroscopy of proteins

4. Improved gelling properties of whey protein isolate by addition of xanthan gum

5. DETERMINATION OF SH- AND SS-GROUPS IN SOME FOOD PROTEINS USING ELLMAN'S REAGENT

Cited by 10 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. The synergistic effect of polyphenols and polypeptides for plant-based bioplastic film – Enhanced UV resistance, antioxidant and antibacterial performance;Food Chemistry;2024-12

2. Multi-staged temperature control of the gelling properties and flavor quality of preserved eggs;Food Physics;2024-09

3. Extending the freshness of tilapia surimi with pulsed electric field modified pea protein isolate-EGCG complex;Food Hydrocolloids;2024-06

4. Effects of Polyphenols in Different Teas on Physicochemical Characteristics of Egg White Protein Gel During Tea Eggs Making;Food Biophysics;2024-04-01

5. Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force;Food Chemistry;2023-10

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