Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices-Reference-Cited by-同舟云学术

Storage Stability of a Commercial Hen Egg Yolk Powder in Dry and Intermediate-Moisture Food Matrices

Published:2013-08-28 Issue:36 Volume:61 Page:8676-8686
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rao Qinchun¹,Fisher Mary Catherine¹,Guo Mufan¹,Labuza Theodore P.¹

Affiliation:

1. Department of Food Science and Nutrition, University of Minnesota, 1334 Eckles Avenue, St. Paul, Minnesota 55108, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf402631y

Reference50 articles.

1. Mintel Nutrition and energy bars, U.S., February 2012;http://academic.mintel.com/(accessed March 12, 2012) .

2. STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid Oxidation

3. Hutchinson, M.Meeting snack bar challenges;http://www.preparedfoods.com/articles/r-d-meeting-snack-bar-challenges-june-2009(accessed July 18, 2012) .

Cited by 15 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. Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage;Foods;2023-06-24

2. Egg yolk sialylglycopeptide: purification, isolation and characterization of N-glycans from minor glycopeptide species;Organic & Biomolecular Chemistry;2022

3. High-protein nutrition bars: Hardening mechanisms and anti-hardening methods during storage;Food Control;2021-09

4. Effect of Packaging Materials on the Colour, Foaming Properties and Shelf Life of Foam-Mat-Dried Starch–Albumen Powder;Journal of Packaging Technology and Research;2021-03-18

5. Comparison of the Thermal Transitions of Spray-Dried and Freeze-Dried Egg Whites by Differential Scanning Calorimetry;Food and Bioprocess Technology;2020-06-20