Effects of different metal ions on the physicochemical properties and microstructure of egg white gel-Reference-Cited by-同舟云学术

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Effects of different metal ions on the physicochemical properties and microstructure of egg white gel

Published:2021-12-09 Issue: Volume: Page:
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Tian Yang¹,Jin Hetong¹,Guo Sainan¹,Lin Songyi¹^ORCID,Bao Zhijie¹^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian P. R. China

Funder

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.11677

Reference48 articles.

1. What's new in chicken egg research and technology for human health promotion? – A review;Lesnierowski G;Trends Food Sci Technol,2018

2. Effect of metal ions on protein structure of egg white in salted duck eggs;Liu X;China Poult,2012

3. Effect of salting processes on chemical composition, textural properties and microstructure of duck egg;Kaewmanee T;J Sci Food Agric,2010

4. Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs;Lilan X;PLoS One,2017

5. Salt and blood pressure revisited;Thelle DS;BMJ,1996

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