Changes in partial properties of glycosylated egg white powder during storage-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in partial properties of glycosylated egg white powder during storage

Published:2022-09-28 Issue:3 Volume:103 Page:1261-1272
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Su Yujie¹^ORCID,Zhang Wanqiu¹,Chang Cuihua¹^ORCID,Li Junhua¹,Sun Yuanyuan¹,Cai Yundan¹,Xiong Wen²,Gu Luping¹^ORCID,Yang Yanjun¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology Jiangnan University Wuxi China

2. Hunan Engineering & Technology Research Center for Food Flavors and Flavorings Jinshi China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12220

Reference56 articles.

1. Recent advances in egg protein functionality in the food system

2. Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder

3. Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

4. Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin

5. Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review

同舟云学术

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