Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology
Open Access
- 1 December 2019
- journal article
- research article
- Published by Elsevier BV in Poultry Science
- Vol. 98 (12), 7110-7117
- https://doi.org/10.3382/ps/pez424
Abstract
No abstract availableKeywords
Funding Information
- Hubei Provincial Natural Science Foundation of China (2018CFB606)
- Fundamental Research Funds for the Central Universities (2662018JC022)
- Modern Agro-industry Technology Research System (CARS-40-K24)
This publication has 30 references indexed in Scilit:
- Influence of bio-active terpenes on the characteristics and functional properties of egg yolkFood Hydrocolloids, 2018
- The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentratesJournal of Dairy Science, 2018
- Effect of oxidative modification on structural and foaming properties of egg white proteinFood Hydrocolloids, 2018
- Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming propertiesFood Hydrocolloids, 2016
- Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic propertiesJournal of Food Engineering, 2016
- Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubilityFood Hydrocolloids, 2016
- Albumen protein and functional properties of gelation and foamingScientia Agricola, 2006
- Determination of freeze-drying process variables for strawberriesJournal of Food Engineering, 1997
- Relationship between surface functional properties and flexibility of proteins detected by the protease susceptibilityJournal of Agricultural and Food Chemistry, 1985
- Microdetermination of PhosphorusAnalytical Chemistry, 1956