Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk

Characterization of enzymatically modified liquid egg yolk: Structural, interfacial and emulsifying properties

(2020) Xing Fu et al.   FOOD HYDROCOLLOIDS

Mechanism study on enhanced foaming properties of individual albumen proteins by Lactobacillus fermentation

(2020) Jie Jia et al.   FOOD HYDROCOLLOIDS

Lactic-acid bacteria fermentation-induced effects on microstructure and interfacial properties of oil-in-water emulsions stabilized by goat-milk proteins

(2019) He Ni et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and functional properties of γ-aminobutyric acid-treated soy proteins

(2019) Yaosong Wang et al.   FOOD CHEMISTRY

Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin

(2019) Qinjun Zhang et al.   FOOD HYDROCOLLOIDS

Fabrication and characterization of emulsion stabilized by table egg yolk granules at different pH

(2019) Anheng Wang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

(2019) Yang Gao et al.   FOOD HYDROCOLLOIDS

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

(2019) Yunxiao Xie et al.   ULTRASONICS SONOCHEMISTRY

Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

(2019) Yawen Jiang et al.   FOOD HYDROCOLLOIDS

Changes in aggregation behavior of raw and cooked salted egg yolks during pickling

(2018) Lilan Xu et al.   FOOD HYDROCOLLOIDS

Effect of oxidative modification on structural and foaming properties of egg white protein

(2018) Xiang Duan et al.   FOOD HYDROCOLLOIDS

Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics

(2018) Lili Liu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

(2018) Junhua Li et al.   Food Bioscience

Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk

(2017) F. Fernández-Martín et al.   Innovative Food Science & Emerging Technologies

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

(2017) Zhi-jie Bao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physicochemical and functional properties of livetins fraction from hen egg yolk

(2017) Meram Chalamaiah et al.   Food Bioscience

Physicochemical and functional properties of protein isolate produced from Australian chia seeds

(2016) Yakindra Prasad Timilsena et al.   FOOD CHEMISTRY

The effect of ultrasound treatment on the structural, physical and emulsifying properties of animal and vegetable proteins

(2016) Jonathan O'Sullivan et al.   FOOD HYDROCOLLOIDS

Effect of pulsed light treatment on structural and functional properties of whey protein isolate

(2016) Md Abu Bakar Siddique et al.   FOOD RESEARCH INTERNATIONAL

Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation

(2016) Jacob Ojobi Omedi et al.   JOURNAL OF CEREAL SCIENCE

Oat protein solubility and emulsion properties improved by enzymatic deamidation

(2015) Zhong-qing Jiang et al.   JOURNAL OF CEREAL SCIENCE

Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides

(2014) Xiang Duan et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Egg Laying Hen and Broiler Fecal Microbiota in Poultry Farms in Croatia, Czech Republic, Hungary and Slovenia

(2014) Petra Videnska et al.   PLoS One

Influence of ultrasonic treatment on the structure and emulsifying properties of peanut protein isolate

(2013) Qiu-Ting Zhang et al.   FOOD AND BIOPRODUCTS PROCESSING

Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content

(2013) Joenalyn P. Osano et al.   FOOD HYDROCOLLOIDS

Effects of high hydrostatic pressure treatment on allergenicity and structural properties of soybean protein isolate for infant formula

(2011) Huijing Li et al.   FOOD CHEMISTRY

Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction

(2011) Asli Can Karaca et al.   FOOD RESEARCH INTERNATIONAL

Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein–peanut oil emulsion composite gels

(2011) Mangang Wu et al.   MEAT SCIENCE

Functional properties of protein isolates, globulin and albumin extracted from Ginkgo biloba seeds

(2010) Qianchun Deng et al.   FOOD CHEMISTRY

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

(2009) Libor Severa et al.   JOURNAL OF FOOD ENGINEERING

Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content

(2008) Micaela Pescuma et al.   FOOD MICROBIOLOGY

Formulation and fuzzy modeling of emulsion stability and viscosity of a gum–protein emulsifier in a model mayonnaise system

(2007) Mahmoud Abu Ghoush et al.   JOURNAL OF FOOD ENGINEERING