Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white

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Journal of Biomedical Science and Engineering

ISSN Print: 1937-6871
ISSN Online: 1937-688X
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"Effects of ultra-high hydrostatic pressure on foaming and physical-chemistry properties of egg white"
written by Rui-Xiang Yang, Wen-Zhao Li, Chun-Qiu Zhu, Qiang Zhang,
published by Journal of Biomedical Science and Engineering, Vol.2 No.8, 2009

has been cited by the following article(s):

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[24]	Food Chemistry Advances

[1]	Mild high hydrostatic pressure processing: Effects on techno-functional properties and allergenicity of ovalbumin Journal of Food Engineering, 2024 DOI:10.1016/j.jfoodeng.2023.111797

[2]	Mild high hydrostatic pressure processing: Effects on techno-functional properties and allergenicity of ovalbumin Journal of Food Engineering, 2024 DOI:10.1016/j.jfoodeng.2023.111797

[3]	Mild high hydrostatic pressure processing: Effects on techno-functional properties and allergenicity of ovalbumin Journal of Food Engineering, 2024 DOI:10.1016/j.jfoodeng.2023.111797

[4]	Fabricating dehydrated albumen with a novel variable frequency ultrasonic drying method: Drying kinetics, physiochemical and foaming characteristics International Journal of Biological Macromolecules, 2024 DOI:10.1016/j.ijbiomac.2024.137664

[5]	Effects of Sequential Combination of Moderate Pressure and Ultrasound on Subsequent Thermal Pasteurization of Liquid Whole Egg Foods, 2023 DOI:10.3390/foods12132459

[6]	Food Formulation 2021 DOI:10.1002/9781119614760.ch10

[7]	Food Structure and Functionality 2021 DOI:10.1016/B978-0-12-821453-4.00002-8

[8]	Food Formulation 2021 DOI:10.1002/9781119614760.ch10

[9]	Effect of dynamic high pressure on functional and structural properties of bovine serum albumin Food Research International, 2017 DOI:10.1016/j.foodres.2017.06.047

[10]	Effect of dynamic high pressure on functional and structural properties of bovine serum albumin Food Research International, 2017 DOI:10.1016/j.foodres.2017.06.047

[11]	Effect of dynamic high pressure on functional and structural properties of bovine serum albumin Food Research International, 2017 DOI:10.1016/j.foodres.2017.06.047

[12]	Mineral Containing Proteins 2017 DOI:10.1007/978-981-10-3596-8_6

[13]	Recent Advances in Food Processing Using High Hydrostatic Pressure Technology Critical Reviews in Food Science and Nutrition, 2016 DOI:10.1080/10408398.2012.745479

[14]	Effects of high hydrostatic pressure on the conformational structure and the functional properties of bovine serum albumin Innovative Food Science & Emerging Technologies, 2016 DOI:10.1016/j.ifset.2015.11.025

[15]	Improving Food Quality with Novel Food Processing Technologies 2014 DOI:10.1201/b17780-22

[16]	Food Processing 2014 DOI:10.1002/9781118846315.ch19

[17]	Improving Food Quality with Novel Food Processing Technologies 2014 DOI:10.1201/b17780-15

[18]	Rheological properties and protein quality of UV-C processed liquid egg products Food Hydrocolloids, 2013 DOI:10.1016/j.foodhyd.2012.05.013

[19]	Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein International Journal of Food Science & Technology, 2013 DOI:10.1111/ijfs.12085

[20]	Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein International Journal of Food Science & Technology, 2013 DOI:10.1111/ijfs.12085

[21]	Effect of high pressure treatment on ovotransferrin Food Chemistry, 2012 DOI:10.1016/j.foodchem.2012.07.071

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