Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Ball-milling is an effective pretreatment of glycosylation modified the foaming and gel properties of egg white protein
Authors
Keywords
Dry ball-milling, Egg white protein, Wet glycosylation, Foaming properties, Gel properties
Journal
JOURNAL OF FOOD ENGINEERING
Volume 319, Issue -, Pages 110908
Publisher
Elsevier BV
Online
2021-11-27
DOI
10.1016/j.jfoodeng.2021.110908
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Enhanced hydration properties and antioxidant activity of peanut protein by covalently binding with sesbania gum via cold plasma treatment
- (2021) Jiao-jiao Yu et al. Innovative Food Science & Emerging Technologies
- Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure
- (2021) Qun Huang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Depolymerization of chicken egg yolk granules induced by high-intensity ultrasound
- (2021) Fang Geng et al. FOOD CHEMISTRY
- Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
- (2021) Jinqiu Wang et al. FOOD CHEMISTRY
- Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability
- (2021) Yali Yu et al. FOOD HYDROCOLLOIDS
- Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin
- (2021) Qun Huang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
- (2021) Yali Yu et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties
- (2020) Xin Liu et al. FOOD CHEMISTRY
- Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
- (2020) Xin Liu et al. FOOD HYDROCOLLOIDS
- Effect of high‐pressure treatment on the quality of prepared chicken breast
- (2020) Kai Dong et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Physicochemical and structural characteristics of nano eggshell calcium prepared by wet ball milling
- (2020) Xiang Huang et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Tandem mass tag-labeled quantitative proteomic analysis of tenderloins between Tibetan and Yorkshire pigs
- (2020) Jinqiu Wang et al. MEAT SCIENCE
- Microwave pretreatment enhanced the properties of ovalbumin-inulin-oil emulsion gels and improved the storage stability of pomegranate seed oil
- (2020) Shugang Li et al. FOOD HYDROCOLLOIDS
- Investigation of the Mechanism of Conformational Alteration in Ovalbumin as Induced by Glycation with Different Monoses through Conventional Spectrometry and Liquid Chromatography High-Resolution Mass Spectrometry
- (2019) Yipeng Yang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Consequences of ball-milling treatment on the physicochemical, rheological and emulsifying properties of egg phosvitin
- (2019) Qinjun Zhang et al. FOOD HYDROCOLLOIDS
- Effects of ball-milling treatment on physicochemical and foaming activities of egg ovalbumin
- (2019) Mei Li et al. JOURNAL OF FOOD ENGINEERING
- Investigation into allergenicity reduction and glycation sites of glycated β -lactoglobulin with ultrasound pretreatment by high-resolution mass spectrometry
- (2018) Guang-xian Liu et al. FOOD CHEMISTRY
- Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin
- (2018) Fang Geng et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin
- (2018) Shugang Li et al. POULTRY SCIENCE
- Application of Glycation in Regulating the Heat-Induced Nanoparticles of Egg White Protein
- (2018) Chenying Wang et al. Nanomaterials
- Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein
- (2018) Farhad Alavi et al. FOOD HYDROCOLLOIDS
- Fabrication and characterisation of soy protein isolate-grafted dextran biopolymer: A novel ingredient in spray-dried soy beverage formulation
- (2017) Sareh Boostani et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Enhancement of the functional properties of whey protein by conjugation with maltodextrin under dry-heating conditions
- (2017) Eve M Mulcahy et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Effects of ball-milling treatment on mussel (Mytilus edulis ) protein: structure, functional properties and in vitro digestibility
- (2017) Cuiping Yu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Identification of N-Glycosites in Chicken Egg White Proteins Using an Omics Strategy
- (2017) Fang Geng et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Mechanism of Reduction in IgG and IgE Binding of β-Lactoglobulin Induced by Ultrasound Pretreatment Combined with Dry-State Glycation: A Study Using Conventional Spectrometry and High-Resolution Mass Spectrometry
- (2017) Wenhua Yang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Modification of soy protein hydrolysates by Maillard reaction: Effects of carbohydrate chain length on structural and interfacial properties
- (2016) Weiwei Li et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Production and properties of tragacanthin-conjugated lysozyme as a new multifunctional biopolymer
- (2015) Roya Koshani et al. FOOD HYDROCOLLOIDS
- Food properties of egg white protein modified by rare ketohexoses through Maillard reaction
- (2014) Siwaporn O'Charoen et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--A review
- (2013) E. D. N. S. Abeyrathne et al. POULTRY SCIENCE
- Functionality of egg white proteins as affected by high intensity ultrasound
- (2012) Carolina Arzeni et al. FOOD HYDROCOLLOIDS
- Glycation a promising method for food protein modification: Physicochemical properties and structure, a review
- (2012) Jianhua Liu et al. FOOD RESEARCH INTERNATIONAL
- ANTIOXIDANT, ACE INHIBITORY ACTIVITIES AND FUNCTIONAL PROPERTIES OF EGG WHITE PROTEIN HYDROLYSATE
- (2011) CHEN CHEN et al. JOURNAL OF FOOD BIOCHEMISTRY
- Chitosan−Glucose Conjugates: Influence of Extent of Maillard Reaction on Antioxidant Properties
- (2010) Shantha Lakshmi Kosaraju et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Glycation of Ovalbumin in Solid-State by Conductive and Microwave Heating
- (2009) Yasuhiro TSUBOKURA et al. FOOD SCIENCE AND TECHNOLOGY RESEARCH
- Self-Assembly of Ibuprofen and Bovine Serum Albumin−Dextran Conjugates Leading to Effective Loading of the Drug
- (2009) Juan Li et al. LANGMUIR
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExplorePublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More