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Journal Abstract Search

203 related items for PubMed ID: 33010647

  • 1. 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]

  • 2. 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]

  • 3. 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]

  • 4. The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?
    Ai M, Xiao N, Zhou Q, Tian X, Guo S, Chen W, Jiang A.
    Food Res Int; 2022 Oct 15; 160():111668. PubMed ID: 36076443
    [Abstract] [Full Text] [Related]

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  • 6. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate.
    Li CP, Ibrahim HR, Sugimoto Y, Hatta H, Aoki T.
    J Agric Food Chem; 2004 Sep 08; 52(18):5752-8. PubMed ID: 15373420
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  • 8. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
    Su Y, Sun Y, Chang C, Li J, Cai Y, Zhao Q, Huang Z, Xiong W, Gu L, Yang Y.
    J Sci Food Agric; 2024 Aug 15; 104(10):6070-6084. PubMed ID: 38441435
    [Abstract] [Full Text] [Related]

  • 9. Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.
    Hayashi Y, Nagano S, Enomoto H, Li CP, Sugimoto Y, Ibrahim HR, Hatta H, Takeda C, Aoki T.
    J Food Sci; 2009 Aug 15; 74(1):C68-72. PubMed ID: 19200089
    [Abstract] [Full Text] [Related]

  • 10. Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure.
    Xue H, Liu H, Wu N, Zhang G, Tu Y, Zhao Y.
    Ultrason Sonochem; 2022 Sep 15; 89():106149. PubMed ID: 36055015
    [Abstract] [Full Text] [Related]

  • 11. Effect of high intensity ultrasonic treatment on structural, rheological, and gelling properties of potato protein isolate and its co-gelation properties with egg white protein.
    Zhao H, Zhao R, Liu X, Zhang L, Liu Q, Liu W, Wu T, Hu H.
    J Food Sci; 2023 Apr 15; 88(4):1553-1565. PubMed ID: 36789854
    [Abstract] [Full Text] [Related]

  • 12. Formation of lysinoalanine in egg white under alkali treatment.
    Zhao Y, Luo X, Li J, Xu M, Tu Y.
    Poult Sci; 2016 Mar 15; 95(3):660-7. PubMed ID: 26772660
    [Abstract] [Full Text] [Related]

  • 13. Effect of tetrasodium pyrophosphate on the physicochemical properties of yogurt gels.
    Ozcan T, Lucey JA, Horne DS.
    J Dairy Sci; 2008 Dec 15; 91(12):4492-500. PubMed ID: 19038924
    [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. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins.
    Alavi F, Emam-Djomeh Z, Salami M, Mohammadian M.
    Int J Biol Macromol; 2020 Jun 15; 153():523-532. PubMed ID: 32145238
    [Abstract] [Full Text] [Related]

  • 16. Properties of milk protein gels formed by phosphates.
    Mizuno R, Lucey JA.
    J Dairy Sci; 2007 Oct 15; 90(10):4524-31. PubMed ID: 17881673
    [Abstract] [Full Text] [Related]

  • 17. Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state.
    Ma Y, Shan A, Chi Y.
    Int J Biol Macromol; 2023 Sep 01; 248():125851. PubMed ID: 37467832
    [Abstract] [Full Text] [Related]

  • 18. 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]

  • 19. 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]

  • 20. Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white.
    Gao X, Guo W, Wu N, Yao Y, Du H, Xu M, Zhao Y, Tu Y.
    J Sci Food Agric; 2021 Nov 01; 101(14):6093-6103. PubMed ID: 33904600
    [Abstract] [Full Text] [Related]

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