Control of physical properties of egg white gel by two-step heating method-Reference-Cited by-同舟云学术

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Control of physical properties of egg white gel by two-step heating method

Published:2024-07-15 Issue:7 Volume:71 Page:223-230
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:Journal of The Japanese Society for Food Science and Technology

Author:

Takizawa Riku¹,Koyama Shota²³,Tsujii Yoshimasa²³,Handa Akihiro²⁴

Affiliation:

1. Graduate School of Applied Biosciences, Tokyo University of Agriculture

2. Kewpie Research Division for Egg Innovation, Tokyo University of Agriculture

3. Faculty of Applied Biosciences, Tokyo University of Agriculture

4. School of Science and Technology, Tokyo Denki University

Publisher

Japanese Society for Food Science and Technology

Link

https://www.jstage.jst.go.jp/article/nskkk/71/7/71_NSKKK-D-23-00104/_pdf

Reference29 articles.

1. 1) Mine, Y. (1995). Recent advances in the understanding of egg white protein functionality. Trends Food Sci. Technol., 6, 225–232.

2. 2) Park, J.W. (1994). Functional protein additives in surimi gels. J. Food Sci., 59, 525–527.

3. 3) Reppond, K.D., Babbitt, J.K., Bernsten, S., and Tsuruta, M. (1995). Gel properties of surimi from pacific herring. J. Food Sci., 60, 707–710.

4. 4) Dawson, P.L., Sheldon, B.W., and Ball, H.R. (1990). Effect of washing and adding spray-dried egg white to mechanically deboned chicken meat on the quality of cooked gels. Poult. Sci., 69, 307–312.

5. 5) Alleoni, A.C.C. (2006). Albumen protein and functional properties of gelation and foaming. Sci. Agric., 63, 291–298.

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