4.7 Article

Study of high pressure carbon dioxide on the physicochemical, interfacial and rheological properties of liquid whole egg

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Physical

Pectin methylesterase inactivation by High Pressure Carbon Dioxide (HPCD)

O. Benito-Roman et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2019)

Article Chemistry, Multidisciplinary

Continuous fractionation of whey protein isolates by using supercritical carbon dioxide

J. C. Lima et al.

JOURNAL OF CO2 UTILIZATION (2019)

Article Chemistry, Applied

Influence of nanosilica on inner structure and performance of chitosan based films

Yuanyuan Liu et al.

CARBOHYDRATE POLYMERS (2019)

Article Food Science & Technology

Effect of High Pressure Carbon Dioxide on polyphenoloxidase from Litopenaeus vannamei

A. E. Illera et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2019)

Article Food Science & Technology

Influence of high-intensity ultrasound on foaming and structural properties of egg white

Long Sheng et al.

FOOD RESEARCH INTERNATIONAL (2018)

Article Engineering, Chemical

A study of storage impact on ovalbumin structure of chicken egg

Long Sheng et al.

JOURNAL OF FOOD ENGINEERING (2018)

Article Food Science & Technology

Tapioca starch-pullulan interaction during gelation and retrogradation

Long Sheng et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

Peishan Li et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Whey-grape juice drink processed by supercritical carbon dioxide technology: Physical properties and sensory acceptance

Gabriela V. Amaral et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Chemistry, Physical

Effect of compressed fluids on the enzymatic activity and structure of lysozyme

Marina de Souza Melchiors et al.

JOURNAL OF SUPERCRITICAL FLUIDS (2017)

Article Food Science & Technology

Effects of four natural antioxidant phenyl terpenes on emulsifying and rheological properties of egg yolk

Mostafa Gouda et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2017)

Review Food Science & Technology

Globular plant protein aggregates for stabilization of food foams and emulsions

Luca Amagliani et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Biochemistry & Molecular Biology

The changes of secondary structures and properties of lysozyme along with the egg storage

Long Sheng et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)

Article Food Science & Technology

Effect of high pressure carbon dioxide processing on pectin methylesterase activity and other orange juice properties

H. Briongos et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Food Science & Technology

CO2-defatted oats: Solubility, emulsification and foaming properties

Ulgen Ilknur Konak et al.

JOURNAL OF CEREAL SCIENCE (2014)

Article Agriculture, Multidisciplinary

Emulsifying and Foaming Properties of Ultraviolet-Irradiated Egg White Protein and Sodium Caseinate

Yau-Hoong Kuan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)

Article Agriculture, Multidisciplinary

Acceleration of Precipitation Formation in Peach Juice Induced by High-Pressure Carbon Dioxide

Linyan Zhou et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Engineering, Chemical

Influence of storing time and temperature on the viscosity of an egg yolk

Libor Severa et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Biotechnology & Applied Microbiology

Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide

Steven S. -S. Wang et al.

JOURNAL OF BIOSCIENCE AND BIOENGINEERING (2009)

Article Food Science & Technology

Rheological properties of liquid egg products (LEPS)

Mehmet Resat Atilgan et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2008)

Review Food Science & Technology

High pressure carbon dioxide inactivation of microorganisms in foods: The past, the present and the future

L. Garcia-Gonzalez et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)

Article Biotechnology & Applied Microbiology

Biphasic inactivation kinetics of Escherichia coli in liquid whole egg by high hydrostatic pressure treatments

DU Lee et al.

BIOTECHNOLOGY PROGRESS (2001)