Effect of L‐calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg-Reference-Cited by-同舟云学术

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Effect of L‐calcium lactate, zinc lactate, and ferric sodium EDTA on the physicochemical and functional properties of liquid whole egg

Published:2021-08 Issue:9 Volume:86 Page:3839-3854
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Hou Yuliang¹²^ORCID,Xu Xiaoqian¹²,Hu Wei¹²,Pei Haibing²,Chen Hongbing¹³^ORCID,Tong Ping¹^ORCID,Gao Jinyan²

Affiliation:

1. State Key Laboratory of Food Science and Technology Nanchang University Nanchang P. R. China

2. College of Food Science & Technology Nanchang University Nanchang P. R. China

3. Jiangxi‐OAI Joint Research Institute Nanchang University Nanchang P. R. China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15851

Reference56 articles.

1. Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein

2. Correlation for the partition behavior of proteins in aqueous two-phase systems: Effect of surface hydrophobicity and charge

3. Egg yolk: structures, functionalities and processes

4. Adsorption at the oilâwater interface and emulsifying properties of native granules from egg yolk: effect of aggregated state

5. Concentration Dependent Ion-Protein Interaction Patterns Underlying Protein Oligomerization Behaviours

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1. Divalent metal ions under low concentration environment improved the thermal gel properties of egg yolk;Poultry Science;2024-06

2. Potassium Chloride as an Effective Alternative to Sodium Chloride in Delaying the Thermal Aggregation of Liquid Whole Egg;Foods;2024-04-04

3. Multivalent cations modulating microstructure and interactions of potato protein and fungal hyphae in a functional meat analogue;Food Hydrocolloids;2024-04

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