Firmness of Heat-Induced Whole Egg Coagulum-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Firmness of Heat-Induced Whole Egg Coagulum

Published:1984-07 Issue:7 Volume:63 Page:1372-1377
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BEVERIDGE T.,KO S.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/63/7/1372/4507609/poultrysci63-1372.pdf

Reference13 articles.

1. Functional properties in foods;Baldwin,1973

2. Firmness of heat induced albumen coagulum;Beveridge;Poultry Sci.,1980

3. Rheology of soy protein dispersions;Circle;Effect of heat and other factors on gelation. Cereal Chem.,1964

4. Stabilization of egg white proteins to pasteurizing temperatures above 60°C;Cunningham;Food Technol.,1965

5. Effects of proteolytic enzymes on the functionality of chicken egg albumen;Grunden;J. Food Sci.,1974

Cited by 10 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. A comprehensive review on functional properties of preserved eggs as an excellent food ingredient with anti-inflammatory and anti-cancer aspects;Food Bioscience;2021-12

2. Duck egg albumen: physicochemical and functional properties as affected by storage and processing;Journal of Food Science and Technology;2019-02-28

3. Effect of pH on the thermal gelation of carob protein isolate;Journal of Food Science and Technology;2016-12-26

4. References;Confectionery and Chocolate Engineering;2016-11-29

5. References;Confectionery and Chocolate Engineering;2010-07-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP