Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Interventional effect of compound sugar and salt on the thermal instability behavior of liquid egg yolk
Authors
Keywords
-
Journal
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
Publisher
Wiley
Online
2023-10-27
DOI
10.1111/1750-3841.16792
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Saccharides alleviate the thermal instability behavior of liquid egg yolk: Influence on rheology property, emulsifying property and protein conformation
- (2023) Wenfei Zhao et al. FOOD HYDROCOLLOIDS
- Effects of CaCl2 on the rheology, microstructure and protein structures of rapidly salted separated egg yolk
- (2023) Yaotong Liu et al. FOOD RESEARCH INTERNATIONAL
- Stability of low density lipoprotein particles affect the formation of off-flavor in thermal egg yolk
- (2022) Liuyang Ren et al. FOOD RESEARCH INTERNATIONAL
- Change in rapid salting kinetics and characteristics of hen egg yolks
- (2022) Yaotong Liu et al. JOURNAL OF FOOD ENGINEERING
- Improved thermal tolerance of ovotransferrin against pasteurization by phosphorylation
- (2022) Yaping Liu et al. FOOD CHEMISTRY
- Effects of rice vinegar treatment on the antioxidant activities and protein structures of whole egg liquid before and after gastrointestinal digestion
- (2022) Mingmin Qing 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
- Shelf-life modeling for whole egg powder: Application of the general stability index and multivariate accelerated shelf-life test
- (2022) Jingnan Zang et al. JOURNAL OF FOOD ENGINEERING
- The thermal behavior of egg yolk involves lipoprotein instability
- (2022) Wenfei Zhao et al. JOURNAL OF FOOD ENGINEERING
- Impact of ozone-induced oxidation on the textural, moisture, micro-rheology and structural properties of egg yolk gels
- (2021) Yi Sun et al. FOOD CHEMISTRY
- Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
- (2021) Ruihong Wang et al. FOOD CHEMISTRY
- Evaluation of ferrous benzoic methylthymol-blue gel as a dosimeter via magnetic resonance imaging
- (2020) Wrya Parwaie et al. Physica Medica-European Journal of Medical Physics
- Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
- (2019) Xiao-le Xiang et al. FOOD HYDROCOLLOIDS
- Effect of pH on emulsification performance of a new functional protein from jackfruit seeds
- (2019) Yanjun Zhang 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
- Egg yolk gels: Sol-gel transition and mechanical properties as affected by oleuropein enrichment
- (2018) Carla D. Di Mattia et al. FOOD HYDROCOLLOIDS
- Effects of selected phosphate salts on gelling properties and water state of whole egg gel
- (2018) Junhua Li et al. FOOD HYDROCOLLOIDS
- 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
- Structural Assessment and Catalytic Oxidation Activity of Hydrophobized Whey Proteins
- (2018) Ashkan Madadlou et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties
- (2017) Valerie Lechevalier et al. JOURNAL OF FOOD ENGINEERING
- Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen’s egg yolk) by FTIR
- (2015) Timo Ulrichs et al. FOOD CHEMISTRY
- Combined Effects of Enzymatic Treatment and Spray Drying on the Functional Properties of Egg Yolk Main Fractions Granules and Plasma
- (2013) Thomas Strixner et al. DRYING TECHNOLOGY
- Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose
- (2012) Haiying Chen et al. FOOD HYDROCOLLOIDS
- Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil–water interface
- (2009) Katharina Daimer et al. COLLOIDS AND SURFACES B-BIOINTERFACES
- Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks
- (2008) Habib Bouzid et al. JOURNAL OF MEMBRANE SCIENCE
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