Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk Aggregation-Reference-Cited by-同舟云学术

Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk Aggregation

Published:2008-06-10 Issue:13 Volume:56 Page:5120-5128
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Desfougères Yann¹,Lechevalier Valérie¹,Pezennec Stéphane¹,Artzner Franck¹,Nau Françoise¹

Affiliation:

1. UMR1253, Science et Technologie du Lait et de l’Oeuf, INRA, Agrocampus Rennes, 35000 Rennes, France, and UMR6251, Institut de Physique de Rennes, CNRS, Université Rennes 1, 263 Avenue du général Leclerc, 35042 Rennes cedex, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf703715j

Reference45 articles.

1. Heat-Induced Conformational Changes in Whey Protein Isolate and Its Relation to Foaming Properties

2. Effect of Moisture Content during Dry-Heating on Selected Physicochemical and Functional Properties of Dried Egg White

3. Foam stabilization by protein-polysaccharide complexes

4. Chemical phosphorylation of food proteins: an overview and a prospectus

Cited by 29 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. Improving foam stability: Calcium addition, high hydrostatic pressure, and their combinations on soybean protein isolates;Innovative Food Science & Emerging Technologies;2024-08

2. Characteristics of hen egg white lysozyme, strategies to break through antibacterial limitation, and its application in food preservation: A review;Food Research International;2024-04

3. Evaluation of Microgels Derived from Spray-Dried Aquafaba Powder for Improved Foam Quality;Food and Bioprocess Technology;2023-10-13

4. Effects of pH during dry-heat preparation on the physicochemical and emulsifying properties of rice starch and whey protein isolate mixtures;Food Hydrocolloids;2023-07

5. Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam;Food Hydrocolloids;2023-01