Optimization of the Production of Microparticulated Egg White Proteins as Fat Mimetic in Salad Dressings Using Uniform Design-Reference-Cited by-同舟云学术

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Optimization of the Production of Microparticulated Egg White Proteins as Fat Mimetic in Salad Dressings Using Uniform Design

Published:2018 Issue:5 Volume:24 Page:817-827
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Liu Rui¹²³,Tian Zhaojie¹,Song Yingshi¹,Wu Tao¹,Sui Wenjie¹,Zhang Min¹²³

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology)

2. Key Laboratory of Food Nutrition and Safety (Tianjin University of Science & Technology), Ministry of Education

3. Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/24/5/24_817/_pdf

Reference37 articles.

1. Chung, C., Degner, B., and McClements, D.J. (2014). Development of Reduced-calorie foods: Microparticulated whey proteins as fat mimetics in semi-solid food emulsions. Food Res. Int., 56, 136-145.

2. Croguennec, T., Nau, F., and Brule, G. (2002). Influence of pH and salts on egg white gelation. J. Food Sci., 67, 608-614.

3. Dai, C. and Wang Y. (2015). A new decomposition based evolutionary algorithm with uniform designs for many-objective optimization. Appl. Soft Comput., 30, 238-248.

4. Diftis, N.G., Biliaderis, C.G., and Kiosseoglou, V.D. (2005). Rheological properties and stability of model salad dressing emulsions prepared with a dry-heated soybean protein isolate-dextran mixture. Food Hydrocolloids, 19, 1025-1031.

5. Dolz, M., Hernández, M.J., Delegido, J., Alfaro, M.C., and Muñoz, J. (2007). Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch. J. Food Eng., 81, 179-186.

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3. Isolation of Protein and Fiber from Hot Pepper Seed Oil Byproduct To Enhance Rheology, Emulsion, and Oxidative Stability of Low-Fat Salad Dressing;ACS Omega;2024-02-19

4. The colloid and interface strategies to inhibit lipid digestion for designing low-calorie food;Advances in Colloid and Interface Science;2023-11

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