Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Structural and rheological characterization of liquid egg white modified with phospholipase A2
enzyme
Authors
Keywords
-
Journal
JOURNAL OF FOOD PROCESSING AND PRESERVATION
Volume -, Issue -, Pages e14450
Publisher
Wiley
Online
2020-03-21
DOI
10.1111/jfpp.14450
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- A study of the factors affecting the foaming properties of egg white – a review
- (2018) K. Lomakina et al. CZECH JOURNAL OF FOOD SCIENCES
- Investigating the impact of egg white gel structure on peptide kinetics profile during in vitro digestion
- (2016) Kéra Nyemb-Diop et al. FOOD RESEARCH INTERNATIONAL
- Aggregation of egg white proteins with pulsed electric fields and thermal processes
- (2016) Li Wu et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage
- (2015) Cengiz Caner et al. POULTRY SCIENCE
- Maintaining functional properties of shell eggs by ultrasound treatment
- (2014) Cengiz Caner et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Antimicrobial lysozyme-chitosan coatings affect functional properties and shelf life of chicken eggs during storage
- (2013) Muhammed Yuceer et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Use of Mucor miehei Lipase to Improve Functional Properties of Yolk-Contaminated Egg Whites
- (2011) Laura N. Macherey et al. JOURNAL OF FOOD SCIENCE
- Modified atmosphere packaging of hen table eggs: Effects on functional properties of albumen
- (2011) P. Rocculi et al. POULTRY SCIENCE
- Detection of Listeria monocytogenes in raw and pasteurized liquid whole eggs and characterization by PFGE
- (2010) Katell Rivoal et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
- (2009) Malgorzata Kuropatwa et al. FOOD HYDROCOLLOIDS
- Changes in rheological behaviour and functional properties of hen’s egg yolk induced by processing and fermentation with phospholipases
- (2009) Thomas Jaekel et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- UV Inactivation of E. coli in Liquid Egg White
- (2008) David J. Geveke Food and Bioprocess Technology
- Oil-in-water emulsion properties of egg yolk: Effect of enzymatic modification by phospholipase A2
- (2008) Katharina Daimer et al. FOOD HYDROCOLLOIDS
- Impact of a Treatment with Phospholipase A2on the Physicochemical Properties of Hen Egg Yolk
- (2008) Katharina Daimer et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Optimization of the enzymatic modification of egg yolk by phospholipase A2 to improve its functionality for mayonnaise production
- (2008) Mi-Ra Kim et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now