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168 related items for PubMed ID: 31951888

  • 1. Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition.
    Ai M, Zhou Q, Guo S, Fan H, Cao Y, Ling Z, Zhou L, Jiang A.
    Food Chem; 2020 Jun 01; 314():126206. PubMed ID: 31951888
    [Abstract] [Full Text] [Related]

  • 2. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling.
    Zhao Y, Chen Z, Li J, Xu M, Shao Y, Tu Y.
    Food Chem; 2016 Jul 15; 203():323-330. PubMed ID: 26948621
    [Abstract] [Full Text] [Related]

  • 3. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white.
    Huang X, Li J, Chang C, Gu L, Su Y, Yang Y.
    Food Chem; 2019 Nov 01; 297():124939. PubMed ID: 31253337
    [Abstract] [Full Text] [Related]

  • 4. Effects of different copper salts on the physicochemical properties, microstructure and intermolecular interactions of preserved egg white.
    Tan J, Deng C, Yao Y, Wu N, Du H, Xu M, Chen S, Zhao Y, Tu Y.
    Food Chem; 2023 Mar 15; 404(Pt B):134756. PubMed ID: 36332580
    [Abstract] [Full Text] [Related]

  • 5. Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.
    Xue H, Tu Y, Xu M, Liao M, Luo W, Guo W, Zhang G, Zhao Y.
    Food Chem; 2020 Nov 15; 330():127321. PubMed ID: 32569937
    [Abstract] [Full Text] [Related]

  • 6. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins.
    Li J, Zhang Y, Fan Q, Teng C, Xie W, Shi Y, Su Y, Yang Y.
    Food Chem; 2018 Jun 01; 250():1-6. PubMed ID: 29412898
    [Abstract] [Full Text] [Related]

  • 7. Translucency mechanism of heat-induced pigeon egg white gel.
    Yang C, Hu G, Xiang X, Wu D, Wang B, Wang J, Geng F.
    Int J Biol Macromol; 2023 Dec 31; 253(Pt 3):126909. PubMed ID: 37714238
    [Abstract] [Full Text] [Related]

  • 8. Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.
    Guo W, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y.
    Int J Biol Macromol; 2019 Oct 01; 138():116-124. PubMed ID: 31295501
    [Abstract] [Full Text] [Related]

  • 9. Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure.
    Li J, Wang J, Zhai J, Gu L, Su Y, Chang C, Yang Y.
    Food Chem; 2021 Oct 01; 358():129823. PubMed ID: 33940304
    [Abstract] [Full Text] [Related]

  • 10. The sol-gel-sol transformation behavior of egg white proteins induced by alkali.
    Gao X, Yao Y, Wu N, Xu M, Zhao Y, Tu Y.
    Int J Biol Macromol; 2020 Jul 15; 155():588-597. PubMed ID: 32234445
    [Abstract] [Full Text] [Related]

  • 11. Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH.
    Li J, Zhang M, Chang C, Gu L, Peng N, Su Y, Yang Y.
    Food Chem; 2018 Sep 30; 261():36-41. PubMed ID: 29739603
    [Abstract] [Full Text] [Related]

  • 12. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels.
    Zhang M, Yang Y, Acevedo NC.
    Food Chem; 2020 Jul 15; 318():126421. PubMed ID: 32126461
    [Abstract] [Full Text] [Related]

  • 13. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H, Tan L, Chen Y, Zhang J, Li H, Chen L.
    J Sci Food Agric; 2021 Mar 15; 101(4):1389-1395. PubMed ID: 32835415
    [Abstract] [Full Text] [Related]

  • 14. Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate.
    Jin Y, Yao Y, Wu N, Du H, Xu M, Zhao Y, Luo C, Tu Y.
    Food Chem; 2022 Jul 01; 381():132220. PubMed ID: 35114621
    [Abstract] [Full Text] [Related]

  • 15. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules.
    Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y.
    Food Chem; 2020 May 01; 311():125998. PubMed ID: 31874426
    [Abstract] [Full Text] [Related]

  • 16. Anodic Oxidative Modification of Egg White for Heat Treatment.
    Takahashi M, Handa A, Yamaguchi Y, Kodama R, Chiba K.
    J Agric Food Chem; 2016 Aug 31; 64(34):6503-7. PubMed ID: 27518910
    [Abstract] [Full Text] [Related]

  • 17. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels.
    Ai M, Jiang A.
    Food Chem; 2021 Mar 15; 340():128185. PubMed ID: 33010647
    [Abstract] [Full Text] [Related]

  • 18. Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation.
    Tan J, Deng C, Yao Y, Wu N, Xu M, Chen S, Yin Z, Zhao Y, Tu Y.
    Food Chem; 2024 Mar 01; 435():137346. PubMed ID: 37783128
    [Abstract] [Full Text] [Related]

  • 19. Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.
    Cheng Y, Wang J, Chi Y, Ma Z, Geng X, Chi Y.
    J Sci Food Agric; 2021 Jan 30; 101(2):433-440. PubMed ID: 32648587
    [Abstract] [Full Text] [Related]

  • 20. Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation.
    Zang J, Pan X, Zhang Y, Tu Y, Xu H, Tang D, Zhang Q, Chen J, Yin Z.
    Food Res Int; 2023 Oct 30; 172():113097. PubMed ID: 37689869
    [Abstract] [Full Text] [Related]

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