Effects of CaCl2 on salting kinetics, water migration, aggregation behavior and protein structure in rapidly salted separated egg yolks

Change in rapid salting kinetics and characteristics of hen egg yolks

(2022) Yaotong Liu et al.   JOURNAL OF FOOD ENGINEERING

Influence of antigelation agents on frozen egg yolk gelation

(2021) Zihong Ma et al.   JOURNAL OF FOOD ENGINEERING

Potential of Raman spectroscopic techniques to study proteins

(2021) Nikki Kuhar et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

Effect of NaCl and CaCl2 concentration on the rheological and structural characteristics of thermally-induced quinoa protein gels

(2021) Zhi Yang et al.   FOOD HYDROCOLLOIDS

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

(2018) Lilan Xu et al.   FOOD HYDROCOLLOIDS

The effect on quality of pickled salted duck eggs using the novel method of pulsed pressure osmotic dehydration

(2018) Li Yuan et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of salting processes on water and lipid dynamics, physicochemical and microstructure of duck egg

(2018) Shasha Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The investigation of the changes in physicochemical, texture and rheological characteristics of salted duck egg yolk during salting

(2018) Min-Min Ai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

(2018) Lilan Xu et al.   FOOD CHEMISTRY

Structural characterization and physicochemical properties of protein extracted from soybean meal assisted by steam flash-explosion with dilute acid soaking

(2017) Yanpeng Zhang et al.   FOOD CHEMISTRY

Formation mechanism of ovalbumin gel induced by alkali

(2016) Yan Zhao et al.   FOOD HYDROCOLLOIDS

Effects of ultrasound on the structure and physical properties of black bean protein isolates

(2014) Lianzhou Jiang et al.   FOOD RESEARCH INTERNATIONAL

Reversal of the Hofmeister Series: Specific Ion Effects on Peptides

(2013) Jana Paterová et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Egg yolk: structures, functionalities and processes

(2013) Marc Anton   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat

(2011) Dileep A. Omana et al.   FOOD CHEMISTRY

Cold-set whey protein–flaxseed gum gels induced by mono or divalent salt addition

(2010) Kátia Regina Kuhn et al.   FOOD HYDROCOLLOIDS

Hydrocolloid Interaction with Water, Protein, and Starch in Wheat Dough

(2010) Natalia Linlaud et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of salt concentration on the salting kinetics of cod loin (Gadus morhua) during brine salting

(2010) Minh Van Nguyen et al.   JOURNAL OF FOOD ENGINEERING

Effect of salting processes on chemical composition, textural properties and microstructure of duck egg

(2009) Thammarat Kaewmanee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical properties and microstructure of pidan yolk as affected by different divalent and monovalent cations

(2009) Palanivel Ganasen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Surface Hydrophobicity of Physicochemically and Enzymatically Treated Milk Proteins in Relation to Techno-functional Properties

(2007) Beate Hiller et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY