Thermally induced changes in egg white proteins-Reference-Cited by-同舟云学术

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Thermally induced changes in egg white proteins

Published:1990-12 Issue:12 Volume:38 Page:2122-2125
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mine Yoshinori,Noutomi Tatsushi,Haga Noriyuki

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00102a004

Cited by 171 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. Evaluating bio-physicochemical properties of raw powder prepared from whole larvae containing liquid silk of the domestic silkworm;Frontiers in Nutrition;2024-06-05

2. Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model;International Journal of Biological Macromolecules;2024-03

3. Heat -induced aggregation and gelation of egg white protein;J JPN SOC FOOD SCI;2024

4. Influence of pH and Heating of Ovalbumin on Interfacial Properties and Rheology of Optimized Volume Fraction Soybean Oil–Water Emulsion Gels;ACS Food Science & Technology;2023-12-15

5. A Novel Mechanically Robust and Biodegradable Egg White Hydrogel Membrane by Combined Unidirectional Nanopore Dehydration and Annealing;International Journal of Molecular Sciences;2023-08-10

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