Concepedia

Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

Yan Zhao, Danhui Cao, Yaoyao Shao, Chunhong Xiong, Jianke Li, Yonggang Tu

Food Hydrocolloids · 2019 · 48 citations · 27 references

DOI

Concepts

References

27

Soy protein cold-set hydrogels as controlled delivery devices for nutraceutical compounds

Anne Maltais, Gabriel Remondetto, Muriel Subirade · Food Hydrocolloids · 2008 · 191 citations

, , +16

Effect of gel structure on the gastric digestion of whey protein emulsion gels

Qing Guo, Aiqian Ye, Mita Lad et al. · Soft Matter · 2014 · 167 citations

, , +17

Formation mechanism of ovalbumin gel induced by alkali

Yan Zhao, Zhangyi Chen, Jianke Li et al. · Food Hydrocolloids · 2016 · 160 citations

, , +5

Influence of pH and Salts on Egg White Gelation

Thomas Croguennec, Françoise Nau, G. Brulé · Journal of Food Science · 2002 · 150 citations

, , +12

Rheological and Biochemical Characteristics of High-Pressure- and Heat-Induced Gels from Blue Whiting <i>(Micromesistius poutassou)</i> Muscle Proteins

Míriam Pérez-Mateos, Helena Lourenço, P. Montero et al. · Journal of Agricultural and Food Chemistry · 1997 · 147 citations · Full text

, , +16