Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2504-0
Abstract: Effects of enzymatic hydrolysis on the physicochemical and functional properties of egg yolk were investigated in this study. Alcalase, neutrase and flavourzyme were used to hydrolyze egg yolk. Solubility, foaming properties, emulsifying and microstructure properties… read more here.
Keywords: functional properties; properties egg; alcalase; hydrolysis ... See more keywords
Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126349
Abstract: The effect of supercritical carbon dioxide (SCCD) treatment at varying processing time (30-90 min) on foaming and structure properties of egg white protein (EWP) were studied in this paper. The highest foaming ability (107.7%) was obtained… read more here.
Keywords: properties egg; treatment; foaming properties; carbon dioxide ... See more keywords
Effect of egg yolk on the textural, rheology and structural properties of egg gels
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2018.10.024
Abstract: Abstract Egg gel is the combined gelation of egg white (EW) and egg yolk (EY); its properties depend on the fixed ratio of EW and EY in shell egg. This study investigated the gelation properties… read more here.
Keywords: effect egg; egg yolk; yolk textural; properties egg ... See more keywords
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2020.110076
Abstract: Abstract Supercritical carbon dioxide (SCCD) is a green, novel and practical technology in food processing. In this paper, SCCD treatment was used for enhancing the foaming properties of egg white. The possible mechanism of SCCD… read more here.
Keywords: properties egg; carbon dioxide; egg white; treatment ... See more keywords