Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation

Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk

(2022) Liuyang Ren et al.   FOOD RESEARCH INTERNATIONAL

Effects of heat treatment and pH on the physicochemical and emulsifying properties of coconut (Cocos nucifera L.) globulins

(2022) Jingrong Ma et al.   FOOD CHEMISTRY

Impact of Wheat Arabinoxylan with Defined Substitution Patterns on the Heat-Induced Polymerization Behavior of Gluten

(2022) Pei Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Mechanism of improving solubility and emulsifying properties of wheat gluten protein by pH cycling treatment and its application in powder oils

(2022) Dandan Xiong et al.   FOOD HYDROCOLLOIDS

Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation

(2022) Yaping Liu et al.   FOOD CHEMISTRY

Improving effect of disaccharides and maltodextrin on preparation of egg yolk powder by microwave-assisted freeze-drying: Functional properties, structural properties, and retention rate of active IgY

(2022) Zhe Wang et al.   FOOD CHEMISTRY

Sugar alcohols as cryoprotectants of egg yolk: Inhibiting crystals and interactions

(2022) Haosheng Zhu et al.   JOURNAL OF FOOD ENGINEERING

Influence of antigelation agents on frozen egg yolk gelation

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

Gelation inhibiting additives and freezing impact rheological, thermal, and microstructural properties of yolk

(2021) Tao Fei et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hen egg yolk in food industry - A review of emerging functional modifications and applications

(2021) Junhua Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties

(2021) Jinjing Sun et al.   FOOD HYDROCOLLOIDS

Changes in egg yolk gelation behaviour and mechanisms during freezing

(2021) Ruihong Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interaction of xylitol with whey proteins: Multi-spectroscopic techniques and docking studies

(2020) Fanhua Kong et al.   FOOD CHEMISTRY

Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation

(2020) Yujie Su et al.   FOOD CHEMISTRY

Changes in structure and flavor of egg yolk gel induced by lipid migration under heating

(2019) Xiao-le Xiang et al.   FOOD HYDROCOLLOIDS

Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk

(2019) Lilan Xu et al.   FOOD HYDROCOLLOIDS

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

(2019) Yang Gao et al.   FOOD HYDROCOLLOIDS

Role of molecular structure of monosaccharides on the viscosity of aqueous nanometric alumina suspensions

(2016) Pawel Falkowski et al.   CERAMICS INTERNATIONAL

Elucidation of the mechanisms of action of Bacteriophage K/nano-emulsion formulations against S. aureus via measurement of particle size and zeta potential

(2016) Patricia Perez Esteban et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Sucrose substitution by polyols in sponge cake and their effects on the foaming and thermal properties of egg protein

(2016) Yuehui Hao et al.   FOOD HYDROCOLLOIDS

Controlling heat induced aggregation of whey proteins by casein inclusion in concentrated protein dispersions

(2015) W.S. Liyanaarachchi et al.   INTERNATIONAL DAIRY JOURNAL

Evaluation of structural changes in raw and heated meat batters prepared with different lipids using Raman spectroscopy

(2011) Jun-Hua Shao et al.   FOOD RESEARCH INTERNATIONAL

The effect of alternative sweeteners on batter rheology and cake properties

(2011) Vasso Psimouli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic

(2010) Xiang-Lian Xu et al.   MEAT SCIENCE

Raman spectroscopy a promising technique for quality assessment of meat and fish: A review

(2007) Ana M. Herrero   FOOD CHEMISTRY