Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin China
2. College of Food Science Heilongjiang Bayi Agricultural University Daqing China
3. College of Engineering Northeast Agricultural University Harbin China
Funder
National Basic Research Program of China
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10652
Reference34 articles.
1. Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition
2. Relating water holding of ovalbumin gels to aggregate structure
3. The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties
4. Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability
5. Effect of Chemical Modifications on Some Physicochemical Properties and Heat Coagulation of Egg Albumen
Cited by 24 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. Formation mechanism of giant squid myofibrillar protein aggregates induced by egg white protein during heat treatment;Food Hydrocolloids;2025-01
2. Effect of high-pressure homogenization pretreatment on gelation behavior and physicochemical, rheological and structural properties of sesame protein isolate with glucono-δ-lactone;Food Hydrocolloids;2024-10
3. Dry-heat-induced phosphoserine-specific fragmentation of ovalbumin;Food Chemistry;2024-05
4. Effect of Exogenous Phytate on Gelation and In Vitro Digestibility of CaCl2-Induced Soy Protein Isolate;ACS Food Science & Technology;2024-04-26
5. Effects of soybean β-conglycinin subunits composition on its emulsifying properties and the mechanism;Food Hydrocolloids;2024-04
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