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。Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation
Jie Jia et al.
FOOD HYDROCOLLOIDS (2021)
Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure
Haobo Jin et al.
FOOD HYDROCOLLOIDS (2021)
Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder
Peishan Li et al.
FOOD HYDROCOLLOIDS (2020)
Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction
Long Sheng et al.
FOOD HYDROCOLLOIDS (2020)
Characterization and film-forming mechanism of egg white/pullulan blend film
Ke Han et al.
FOOD CHEMISTRY (2020)
Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment
Lixian Ding et al.
FOOD CHEMISTRY (2020)
A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach
Yi Sun et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Characterization of the interaction between hen egg white lysozyme and ovalbumin Interaction between lysozyme and ovalbumin
Yongguo Jin et al.
FOOD BIOSCIENCE (2020)
Phase separation behavior and characterization of ovalbumin and propylene glycol alginate complex coacervates
Wenjie Zou et al.
FOOD HYDROCOLLOIDS (2020)
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
Lixian Ding et al.
JOURNAL OF FOOD ENGINEERING (2020)
Conjugates of α-lactalbumin, β-lactoglobulin, and lysozyme with polysaccharides: Characterization and techno-functional properties
Igor Jose Boggione Santos et al.
FOOD RESEARCH INTERNATIONAL (2019)
Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions
Long Sheng et al.
FOOD HYDROCOLLOIDS (2019)
Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology
Peishan Li et al.
POULTRY SCIENCE (2019)
Effect of processing on aggregation mechanism of egg white proteins
Negar Gharbi et al.
FOOD CHEMISTRY (2018)
Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
Mostafa Gouda et al.
FOOD HYDROCOLLOIDS (2018)
Influence of high-intensity ultrasound on foaming and structural properties of egg white
Long Sheng et al.
FOOD RESEARCH INTERNATIONAL (2018)
Heteroprotein complex coacervates of ovalbumin and lysozyme: Formation and thermodynamic characterization
Monique Barreto Santos et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
A study of storage impact on ovalbumin structure of chicken egg
Long Sheng et al.
JOURNAL OF FOOD ENGINEERING (2018)
Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein
Cuihua Chang et al.
FOOD HYDROCOLLOIDS (2017)
Co-aggregation of ovalbumin and lysozyme
Kazuki Iwashita et al.
FOOD HYDROCOLLOIDS (2017)
Synthesis and structural characterization of lysozyme-pullulan conjugates obtained by the Maillard reaction
Long Sheng et al.
FOOD HYDROCOLLOIDS (2017)
The impact of N-glycosylation on conformation and stability of immunoglobulin Y from egg yolk
Long Sheng et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
Zhouyi Xiong et al.
FOOD HYDROCOLLOIDS (2016)
The changes of secondary structures and properties of lysozyme along with the egg storage
Long Sheng et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties
Nicoleta Stanciuc et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2016)
Mechanic Insight into Aggregation of Lysozyme by Ultrasensitive Differential Scanning Calorimetry and Sedimentation Velocity
Sha Wu et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2015)
Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white
E. D. N. S. Abeyrathne et al.
POULTRY SCIENCE (2014)
Controlled food protein aggregation for new functionality
Taco Nicolai et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2013)
Effect of pH on phosphorylation of potato protein isolate
J. Miedzianka et al.
FOOD CHEMISTRY (2013)
Aggregates with lysozyme and ovalbumin show features of amyloid-like fibrils
Yasushi Sugimoto et al.
BIOCHEMISTRY AND CELL BIOLOGY-BIOCHIMIE ET BIOLOGIE CELLULAIRE (2011)
Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability
Hirofumi Enomoto et al.
FOOD CHEMISTRY (2010)
Improvement of functional properties of whey soy protein phosphorylated by dry-heating in the presence of pyrophosphate
Can-Peng Li et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Research on the phosphorylation of soy protein isolate with sodium tripoly phosphate
Zhang Kunsheng et al.
JOURNAL OF FOOD ENGINEERING (2007)
分享论文
