Storage impact on egg white powder's physical and functional properties-Reference-Cited by-同舟云学术

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Storage impact on egg white powder's physical and functional properties

Published:2022-10-28 Issue:8 Volume:103 Page:3799-3811
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhang Ting¹^ORCID,Tang Yuanhu¹,Ge Huifang¹,Zhang Deju²^ORCID,Li Ting¹,Cheng Dongkun¹,Liu Jingbo¹,Yu Yiding¹

Affiliation:

1. Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering Jilin University Changchun China

2. Food and Nutritional Science, School of Biological Science The University of Hong Kong Hong Kong China

Funder

Jilin Scientific and Technological Development Program

People's Government of Jilin Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12274

Reference52 articles.

1. Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin

2. Consumer behaviour, perceptions, and preferences towards eggs: A review of the literature and discussion of industry implications

3. Microbial quality, safety and storage of eggs

4. Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity

5. Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage

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2. Mechanism of enhancing rehydration capacity and foaming property of spray-dried egg white powder by lactic acid fermentation;Food Hydrocolloids;2024-08

3. Preparation and Study of the Physicochemical and Functional Properties of Nano/Micromicellar Structures Containing Chokeberry Fruit Pomace Extracts Using Egg White and Egg Yolk;International Journal of Molecular Sciences;2024-08-01

4. Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins;Food Control;2024-07

5. Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white;International Journal of Biological Macromolecules;2024-05

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