Influence of antigelation agents on frozen egg yolk gelation

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

(2020) Xing Fu et al.   FOOD HYDROCOLLOIDS

Freezing-induced protein aggregation - Role of pH shift and potential mitigation strategies

(2020) Alpana A. Thorat et al.   JOURNAL OF CONTROLLED RELEASE

Non-destructive monitoring of food freezing process by microwave resonance spectroscopy with an open-ended coaxial resonator

(2020) Shinji Kono et al.   JOURNAL OF FOOD ENGINEERING

Investigation of the antifreeze mechanism and effect on quality characteristics of largemouth bass (Micropterus salmoides) during F-T cycles by hAFP

(2020) Linyu Nian et al.   FOOD CHEMISTRY

Microstructure change in whole egg protein aggregates upon freezing: Effects of freezing time and sucrose addition

(2020) Bowen Fang et al.   JOURNAL OF FOOD ENGINEERING

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Considerations on Protein Stability During Freezing and Its Impact on the Freeze-Drying Cycle: A Design Space Approach

(2019) Andrea Arsiccio et al.   JOURNAL OF PHARMACEUTICAL SCIENCES

Effect of freezing and food additives on the rheological properties of egg yolk

(2019) Monica Primacella et al.   FOOD HYDROCOLLOIDS

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

(2019) Yang Gao et al.   FOOD HYDROCOLLOIDS

Emulsifying stability of enzymatically hydrolyzed egg yolk granules and structural analysis

(2019) Qin Li et al.   FOOD HYDROCOLLOIDS

Effect of food additives on egg yolk gelation induced by freezing

(2018) Monica Primacella et al.   FOOD CHEMISTRY

Use of Reconstitued Yolk Systems To Study the Gelation Mechanism of Frozen–Thawed Hen Egg Yolk

(2018) Monica Primacella et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of freezing and thawing treatment on the rheological and textural characteristics and micro-structure of heat-induced egg yolk gels

(2018) Jingyuan Liu et al.   JOURNAL OF FOOD ENGINEERING

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

(2018) Minmin Ai et al.   FOOD HYDROCOLLOIDS

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

Rheological and textural properties in a bakery product as a function of the proportions of the egg yolk fractions: Discussion and modelling

(2016) Ismael Marcet et al.   FOOD HYDROCOLLOIDS

Effect of limited enzymatic hydrolysis on structure and emulsifying properties of rice glutelin

(2016) Xingfeng Xu et al.   FOOD HYDROCOLLOIDS

Effect of egg yolk freezing on properties of mayonnaise

(2016) Liyan Huang et al.   FOOD HYDROCOLLOIDS

The pH Dependence of Saccharides' Influence on Thermal Denaturation of Two Model Proteins Supports an Excluded Volume Model for Stabilization Generalized to Allow for Intramolecular Electrostatic Interactions

(2016) Ilyas Beg et al.   JOURNAL OF BIOLOGICAL CHEMISTRY

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

(2015) K. Blume et al.   FOOD CHEMISTRY

Kinetics of protein and textural changes in Atlantic salmon under frozen storage

(2015) Fabián Alberto Aguilera Barraza et al.   FOOD CHEMISTRY

Determination of the Gelation Mechanism of Freeze–Thawed Hen Egg Yolk

(2015) Carmen Au et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Heat-induced aggregation and sulphydryl/disulphide reaction products of soy protein with different sulphydryl contents

(2014) Qijun Ruan et al.   FOOD CHEMISTRY

1H Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC) Studies of Water Mobility in Dough Systems Containing Barley Flour

(2013) Zhanhui Lu et al.   CEREAL CHEMISTRY

Effect of freeze–thaw cycles on the molecular weight and size distribution of gluten

(2013) Lei Zhao et al.   FOOD RESEARCH INTERNATIONAL

Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose

(2012) Haiying Chen et al.   FOOD HYDROCOLLOIDS

Development of shelf-life kinetic model for modified atmosphere packaging of fresh sliced mushrooms

(2012) F. Oliveira et al.   JOURNAL OF FOOD ENGINEERING

Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice

(2011) Hong Zheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modifications of soy protein isolates using combined extrusion pre-treatment and controlled enzymatic hydrolysis for improved emulsifying properties

(2010) Lin Chen et al.   FOOD HYDROCOLLOIDS

Conformational Study of Red Kidney Bean (Phaseolus vulgaris L.) Protein Isolate (KPI) by Tryptophan Fluorescence and Differential Scanning Calorimetry

(2010) Shou-Wei Yin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Small-Strain Dynamic Rheology of Food Protein Networks

(2010) Michael H. Tunick   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Osmotic dehydration of pomegranate seeds: mass transfer kinetics and differential scanning calorimetry characterization

(2009) Brahim Bchir et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Water Distribution in Brine Salted Cod (Gadus morhua) and Salmon (Salmo salar): A Low-Field1H NMR Study

(2008) Ida G. Aursand et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY