FREEZE-THAW STABILITY AND TEXTURE OF MODIFIED EGG-WHITE

被引：0
|
作者：
BALL, HR [1 ]
WINN, SE [1 ]
机构：
[1] N CAROLINA STATE UNIV, DEPT FOOD SCI, RALEIGH, NC 27650 USA
来源：
POULTRY SCIENCE | 1981年 / 60卷 / 07期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1620 / 1620
页数：1
相关论文
共 50 条
  • [1] PREPARED MILK AND EGG CUSTARD WITH FREEZE-THAW STABILITY
    THOMAS, EL
    COULTER, ST
    JOURNAL OF DAIRY SCIENCE, 1970, 53 (10) : 1520 - &
  • [2] Effect of Egg White Protein-β-Cyclodextrin Complex on Freeze-Thaw Stability of Shrimp
    Zhang X.
    Li X.
    Science and Technology of Food Industry, 2023, 44 (02) : 261 - 269
  • [3] Freeze-thaw stability of emulsions made with native and enzymatically modified egg yolk fractions
    Gmach, Oliver
    Golda, Johannes
    Kulozik, Ulrich
    FOOD HYDROCOLLOIDS, 2022, 123
  • [4] Pickering emulsions stabilized by egg white protein-alginate nanoparticles: Freeze-thaw stability after heating
    Zhan, Yiling
    Qin, Siyu
    Zeng, Yan
    Xu, Qiwei
    Mcclements, David Julian
    Hu, Kun
    FOOD HYDROCOLLOIDS, 2024, 150
  • [5] Freeze-Thaw Effect on Riverbank Stability
    Li, Chao
    Yang, Zhen
    Shen, Hung Tao
    Mou, Xianyou
    WATER, 2022, 14 (16)
  • [6] Freeze-thaw stability of lecithin and modified starch-based nanoemulsions
    Donsi, Francesco
    Wang, Yuwen
    Huang, Qingrong
    FOOD HYDROCOLLOIDS, 2011, 25 (05) : 1327 - 1336
  • [7] Effects of freeze-thaw cycles on the texture of Nanguo pear
    Cao, Xuehui
    Bai, Ge
    Zheng, Jianrong
    Zhu, Danshi
    Li, Jianrong
    JOURNAL OF TEXTURE STUDIES, 2022, 53 (05) : 662 - 671
  • [8] Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel
    Yuan, Chao
    Du, Lei
    Zhang, Guangjie
    Jin, Zhengyu
    Liu, Hui
    FOOD CHEMISTRY, 2016, 210 : 600 - 605
  • [9] Freeze-thaw stability of aluminum oxide nanoparticles
    Trenkenschuh, Eduard
    Friess, Wolfgang
    INTERNATIONAL JOURNAL OF PHARMACEUTICS, 2021, 606
  • [10] Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology
    Ye, Jiangping
    Hu, Xiuting
    Zhang, Fang
    Fang, Chong
    Liu, Chengmei
    Luo, Shunjing
    CARBOHYDRATE POLYMERS, 2016, 151 : 113 - 118
12345