Related references
Note: Only part of the references are listed.Ethanol induced the gelation behavior of duck egg whites
Lin Yu et al.
FOOD HYDROCOLLOIDS (2020)
Characterization of ethanol-induced egg white gel and transportation of active nutraceuticals
Li Yao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising
Hui Xue et al.
FOOD CHEMISTRY (2020)
Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting
Lilan Xu et al.
FOOD CHEMISTRY (2019)
Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates
Minmin Ai et al.
FOOD HYDROCOLLOIDS (2019)
Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels
Jamal Babaei et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)
Effect of egg yolk on the textural, rheology and structural properties of egg gels
Mengqi Zhang et al.
JOURNAL OF FOOD ENGINEERING (2019)
Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
Junhua Li et al.
FOOD CHEMISTRY (2018)
Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition
Junhua Li et al.
FOOD HYDROCOLLOIDS (2018)
The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting
Min-Min Ai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination
Yunwei Niu et al.
FOOD CHEMISTRY (2017)
Effects of copper ions on the characteristics of egg white gel induced by strong alkali
Yaoyao Shao et al.
POULTRY SCIENCE (2017)
Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
Yan Zhao et al.
FOOD CHEMISTRY (2016)
Formation mechanism of ovalbumin gel induced by alkali
Yan Zhao et al.
FOOD HYDROCOLLOIDS (2016)
Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen's egg yolk) by FTIR
Timo Ulrichs et al.
FOOD CHEMISTRY (2015)
Chemical forces and water holding capacity study of heat-induced myofibrillar protein gel as affected by high pressure
Ziye Zhang et al.
FOOD CHEMISTRY (2015)
Changes in gel characteristics of egg white under strong alkali treatment
Zhangyi Chen et al.
FOOD HYDROCOLLOIDS (2015)
Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels
Yujie Su et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2015)
Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics
Minyi Han et al.
FOOD RESEARCH INTERNATIONAL (2014)
Characterization of the Key Odorants in Light Aroma Type Chinese Liquor by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Studies
Wenjun Gao et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
The mechanism of high pressure-induced gels of rabbit myosin
Yingying Cao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
The effects of carboxylic acids on the aqueous dispersion and electrophoretic deposition of ZrO2
Dorian Hanaor et al.
JOURNAL OF THE EUROPEAN CERAMIC SOCIETY (2012)
Effect of NaCl on thermal aggregation of egg white proteins from duck egg
Thammarat Kaewmanee et al.
FOOD CHEMISTRY (2011)
CHEMICAL COMPOSITION, PHYSICAL PROPERTIES AND MICROSTRUCTURE OF PIDAN WHITE AS AFFECTED BY DIFFERENT DIVALENT AND MONOVALENT CATIONS
Palanivel Ganasen et al.
JOURNAL OF FOOD BIOCHEMISTRY (2011)
Principles of Fluorescence Spectroscopy, Third Edition
Joseph R. Lakowicz et al.
JOURNAL OF BIOMEDICAL OPTICS (2008)
The ProteoMiner in the proteomic arena: A non-depleting tool for discovering low-abundance species
Egisto Boschetti et al.
JOURNAL OF PROTEOMICS (2008)
Effect of heat-treatment on the physico-chemical properties of egg white proteins: A kinetic study
I Van der Plancken et al.
JOURNAL OF FOOD ENGINEERING (2006)
Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated ß-lactoglobulin and ovalbumin proteins using Fourier transform Raman spectroscopy and self-deconvolution
S Ngarize et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Study of the interactions between lysozyme and a fully-fluorinated surfactant in aqueous solution at different surfactant-protein ratios
JM Ruso et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2003)
A review of physical and chemical protein-gel induction
A Totosaus et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Share Paper
