THE RELATIONSHIP OF LYSOZYME CONTENT OF EGG WHITE TO VOLUME AND STABILITY OF FOAMS-Reference-Cited by-同舟云学术

THE RELATIONSHIP OF LYSOZYME CONTENT OF EGG WHITE TO VOLUME AND STABILITY OF FOAMS

Published:1972-11 Issue:6 Volume:37 Page:918-920
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

SAUTER E. A.,MONTOURE J. E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1972.tb03703.x/fullpdf

Reference11 articles.

1. M.A. Barmore, 1936 . The influence of various factors including altitude in the production of angel food cake. Tech. Bull. 15, Colorado State College.

2. Multiple Range and Multiple F Tests

3. Hard Meringues Prepared with Foam-Spray-, Freeze- and Spray-Dried Albumen

4. Chemical Modification of Egg White with 3, 3-Dimethylglutaric Anhydride

5. Heat Denaturation of the Ovomucin-Lysozynie Electrostatic Complex-A Source of Damage to the Whipping Properties of Pasteurized Egg White

Cited by 26 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. Effects of Supplementing Selenium-Enriched Cardamine violifolia to Laying Hens on Egg Quality and Yolk Antioxidant Capacity during Storage at 4 °C and 25 °C;Foods;2024-03-05

2. Applications of Lysozyme, an Innate Immune Defense Factor, as an Alternative Antibiotic;Antibiotics;2021-12-14

3. Glycosyl Hydrolases: Biochemistry and Applications;Industrial Applications of Glycoside Hydrolases;2020

4. Effects of different hydrocolloids on foaming properties of shrimp puree: a cluster analysis;Journal of Food Measurement and Characterization;2017-06-12

5. Evaluation of physicochemical properties of foam mat dried sour cherry powder;LWT - Food Science and Technology;2016-05