Study on Affecting Factors of Egg White Protein Gel Property

[1]

TAN Wen, ZHANG Qinjun, WAN Pengyu, LIU Xuebo, DUAN Xiang. Effect of Ball-Milling Treatment on Protein Structure and Physicochemical and Foaming Properties of Egg White [J]. FOOD SCIENCE, 2021, 42(11): 124-129.

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FANG Aihu, LI Lingyun, YANG Zongyun, XU Xinglian, WANG Yuexi, WANG Peng. Preparation and Colloidal Properties of High-Concentration Linseed Oil Emulsions Stabilized by Egg White Protein Isolate [J]. FOOD SCIENCE, 2020, 41(8): 21-26.

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MA Sitong, LIU Jingbo, ZHANG Ting, WANG Ying, SUN Huiyan, WEI Yiheng, WANG Hanying, LEI Honghui, LIU Boqun. Differences in Antioxidant Activity and Sequence Analysis of Egg White Peptides Derived from Simulated Gastrointestinal Digestion and Alkaline Protease Treatment [J]. FOOD SCIENCE, 2020, 41(21): 113-120.

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YE Yu, GAO Jinyan, CHEN Hongbing, TONG Ping. Effect of Ultrasonic Processing on Protein Structure and Gel Properties of Egg White [J]. FOOD SCIENCE, 2018, 39(21): 45-52.

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ZHOU Xuxia, CHEN Ting, Lü Fei, GU Saiqi, LIU Jianhua, DING Yuting. Effect and Mechanism of Modification with Tea Polyphenols on the Gel Properties of Egg White Protein [J]. FOOD SCIENCE, 2018, 39(16): 13-18.

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LONG Men, SONG Ye, DU Qingfei, ZHOU Di, CAI Huazhen, ZHAN Ge. Changes in Protein Gel Characteristics and Colors of Preserved Eggs (Pidan) [J]. FOOD SCIENCE, 2016, 37(3): 75-80.

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LIU Yingli, XIE Liangxu, DING Li, ZHANG Huijuan, GONG Lingxiao, WANG Jing, JIANG Guoqing. Effect of Wheat Dietary Fibers on Functional Properties of Pork Myofibrillar Protein Gels [J]. FOOD SCIENCE, 2016, 37(19): 15-23.

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TU Zongcai, BAO Zhongyu, WANG Hui, HUANG Xiaoqin, SHI Yan, CHANG Haixia. Effect of Ultrasonic Treatment on Structure and Gel Properties Induced by Transglutaminase of Soybean Protein Isolate [J]. FOOD SCIENCE, 2015, 36(15): 15-19.

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HUANG Qun, YANG Wan-gen, JIN Yong-guo, CHEN Hong-jie, SHEN Xue-mei. Factors Influencing Texture Properties of Duck Egg White Protein Gel [J]. FOOD SCIENCE, 2014, 35(15): 68-71.

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DONG Han1,2, WANG Dao-ying1, ZHANG Mu-han1, ZHU Yong-zhi1, XU Wei-min1,*, LIU Fang1. Factors Influencing the Dissociation of Duck Breast Muscle Actomyosin [J]. FOOD SCIENCE, 2014, 35(1): 23-28.

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LIU Shuang1，XIA Yang-yi1,2,3，SHANG Yong-biao1,2,3,*. Advances in Egg White Protein Hydrolysates [J]. FOOD SCIENCE, 2013, 34(15): 409-414.

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SUN Qiang，CHI Yu-jie，XU Wei. Effect of Glycosylation on Gel properties of Egg White Protein [J]. FOOD SCIENCE, 2012, 33(5): 49-52.

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