Functional Properties of Egg White Concentrated by Ultrafiltration-Reference-Cited by-同舟云学术

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Functional Properties of Egg White Concentrated by Ultrafiltration

Published:1985-08 Issue:8 Volume:64 Page:1494-1498
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

TSAI LEE SHIN,HUDSON CAROL A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/64/8/1494/4339158/poultrysci64-1494.pdf

Reference11 articles.

1. Effects of chemical additives on yolk-contaminated liquid egg white;Cotterill;Poultry Sci.,1963

2. Stabilization of egg white proteins to pasteurization temperature above 60°C;Cunningham;Food Technol.,1965

3. The effect of physical treatments on some properties of egg white;Forsythe;Poultry Sci.,1951

4. Further studies on heat pasteurization of raw liquid egg white;Kline;Food Technol.,1966

5. Lowe, E., E. L. Durkee, R. L. Merson, K. Ijichi, and S. L. Cimino, 1969. Egg white/concentrated by reverse osmosis. Food Technol. 23:75 3–762.

Cited by 6 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. Egg powders;Handbook of Food Powders;2024

2. Powdered egg;Handbook of Food Powders;2013

3. Processed egg products;Improving the Safety and Quality of Eggs and Egg Products;2011

4. The significance of critical processing steps in the production of dried egg albumen powder on gel textural and foaming properties;Journal of the Science of Food and Agriculture;2004-06-04

5. Concentration of Liquid Egg White by Vacuum Evaporation and Reverse Osmosis;Journal of Food Science;1993-09

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