Citations (32)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Zhiyu Xiong, Tong Shi, Wengang Jin, Yulong Bao, Abdul Razak Monto, Li Yuan & Ruichang Gao. (2022) Gel performance of surimi induced by various thermal technologies: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-16.
Read now
Read now
Mine Uygun-Sarıbay, Ece Ergun, Yakup Kalaycı & Turhan Köseoğlu. (2017) The secondary structure of proteins in liquid, frozen, and dried egg-white samples: Effect of gamma irradiation treatment. International Journal of Food Properties 20:sup2, pages 1195-1203.
Read now
Read now
Wattinee Katekhong & Sanguansri Charoenrein. (2017) Color and gelling properties of dried egg white: Effect of drying methods and storage conditions. International Journal of Food Properties 20:9, pages 2157-2168.
Read now
Read now
Lei Lv, Yujie Chi, Chen Chen & Wei Xu. (2015) Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin. International Journal of Food Properties 18:6, pages 1326-1333.
Read now
Read now
Hosahalli
S. Ramaswamy & Yanwen Shao. (2010) High Pressure Destruction Kinetics of Clostridium Sporogenes Spores in Salmon Slurry at Elevated Temperatures. International Journal of Food Properties 13:5, pages 1074-1091.
Read now
Read now
S.R.S. Dev, V. Orsat, Y. Gariépy, G.S.V. Raghavan & C. Ruiz-Feria. (2010) Selected Post-Heating Properties of Microwave or Hot Water Heated Egg White for In-Shell Pasteurization. International Journal of Food Properties 13:4, pages 778-788.
Read now
Read now
Jasim Ahmed, Nadide Seyhun, HosahalliS. Ramaswamy & Giorgio Luciano. (2009) Dielectric Properties of Potato Puree in Microwave Frequency Range as Influenced by Concentration and Temperature. International Journal of Food Properties 12:4, pages 896-909.
Read now
Read now
Articles from other publishers (25)
Mustapha Muhammad Nasiru, Evans Frimpong Boateng, Fawze Alnadari, Muhammad Umair, Zhaobin Wang, Ahmed M. Senan, Wenjing Yan, Hong Zhuang & Jianhao Zhang. (2023) Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties. Food and Bioprocess Technology.
Crossref
Crossref
Monika Marcinkowska-Lesiak, Kazem Alirezalu, Adrian Stelmasiak, Iwona Wojtasik-Kalinowska, Anna Onopiuk, Arkadiusz Szpicer & Andrzej Poltorak. (2023) Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite. Applied Sciences 13:7, pages 4464.
Crossref
Crossref
Mohammed J. Hakeem, Javed Masood Khan, Ajamaluddin Malik, Fohad Mabood Husain, Sundus Mohammed Alresaini, Aqeel Ahmad & Prawez Alam. (2023) Molecular insight into the modulation of ovalbumin fibrillation by allura red dye at acidic pH. International Journal of Biological Macromolecules 230, pages 123254.
Crossref
Crossref
Yoon-Ha Kim & Weon-Sun Shin. (2022) Evaluation of the Physicochemical and Functional Properties of Aquasoya (Glycine max Merr.) Powder for Vegan Muffin Preparation. Foods 11:4, pages 591.
Crossref
Crossref
F.J. Barba, V. Orlien, M.J. Mota, R.P. Lopes, S.A. Pereira & J.A. Saraiva. 2022. Innovation Strategies in the Food Industry. Innovation Strategies in the Food Industry
121
143
.
Jasim Ahmed. 2021. Pulse Foods. Pulse Foods
265
293
.
Ine Rombouts, Arno G.B. Wouters, Marlies A. Lambrecht, Lien Uten, Wouter Van Den Bosch, Sabine A.R. Vercruysse & Jan A. Delcour. (2020) Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white. Innovative Food Science & Emerging Technologies 66, pages 102484.
Crossref
Crossref
Rashmi Jain, Vijay Kumar Pal & Sangita Roy. (2020) Triggering Supramolecular Hydrogelation Using a Protein–Peptide Coassembly Approach. Biomacromolecules 21:10, pages 4180-4193.
Crossref
Crossref
Muhammed Yuceer. (2020)
Structural and rheological characterization of liquid egg white modified with phospholipase A
2
enzyme
. Journal of Food Processing and Preservation 44:6.
Crossref
Crossref
Tine L. I. Vergote, Anke E. J. De Dobbelaere, Bernard Willems, Jan Leenknegt, Jeroen Buysse, Eveline I. P. Volcke & Erik Meers. (2020) Stability of Thermophilic Pig Manure Mono-digestion: Effect of Thermal Pre-treatment and Separation. Frontiers in Energy Research 8.
Crossref
Crossref
Rommanee Thammasena, Chi‐Wei Fu, Jeng‐Hung Liu & Deng‐Cheng Liu. (2020) Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination. Animal Science Journal 91:1.
Crossref
Crossref
Ambra Rita Di Rosa, Fernando Bressan, Francesco Leone, Luciano Falqui & Vincenzo Chiofalo. (2019) Radio frequency heating on food of animal origin: a review. European Food Research and Technology 245:9, pages 1787-1797.
Crossref
Crossref
Zhong Han, Meng-jie Cai, Jun-Hu Cheng & Da-Wen Sun. (2018) Effects of electric fields and electromagnetic wave on food protein structure and functionality: A review. Trends in Food Science & Technology 75, pages 1-9.
Crossref
Crossref
Yang JiaoJuming TangYifen Wang & Tony L. Koral. (2018) Radio-Frequency Applications for Food Processing and Safety. Annual Review of Food Science and Technology 9:1, pages 105-127.
Crossref
Crossref
Sreenivasula Reddy Boreddy & Jeyamkondan Subbiah. (2016) Temperature and moisture dependent dielectric properties of egg white powder. Journal of Food Engineering 168, pages 60-67.
Crossref
Crossref
F.J. Barba, V. Orlien, M.J. Mota, R.P. Lopes, S.A. Pereira & J.A. Saraiva. 2016. Innovation Strategies in the Food Industry. Innovation Strategies in the Food Industry
117
148
.
Yu Zhong, Zhuyi Wang & Yanyun Zhao. (2015) Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans. Journal of Food Science 80:12, pages C2732-C2739.
Crossref
Crossref
Francesco Marra, Tesfaye Faye Bedane, Rahmi Uyar, Ferruh Erdogdu & James G. Lyng. 2014. Conventional and Advanced Food Processing Technologies. Conventional and Advanced Food Processing Technologies
501
514
.
Wenjia Zhang, Fang Liu, Caleb Nindo & Juming Tang. (2013) Physical properties of egg whites and whole eggs relevant to microwave pasteurization. Journal of Food Engineering 118:1, pages 62-69.
Crossref
Crossref
C. Chen, M. Michael, R.K. Phebus, H. Thippareddi, J. Subbiah, S.L. Birla & K.A. Schmidt. (2013) Short communication: Radio frequency dielectric heating of nonfat dry milk affects solubility and whey protein nitrogen index. Journal of Dairy Science 96:3, pages 1471-1476.
Crossref
Crossref
Thammarat Kaewmanee, Soottawat Benjakul & Wonnop Visessanguan. (2011) Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg. Journal of Food Science 76:2, pages S139-S147.
Crossref
Crossref
Jasim Ahmed. 2011. Pulse Foods. Pulse Foods
223
247
.
Jasim Ahmed & Giorgio Luciano. (2009) Dielectric properties of β-lactoglobulin as influenced by pH, concentration and temperature. Journal of Food Engineering 95:1, pages 30-35.
Crossref
Crossref
Francesco Marra, Lu Zhang & James G. Lyng. (2009) Radio frequency treatment of foods: Review of recent advances. Journal of Food Engineering 91:4, pages 497-508.
Crossref
Crossref
S.M.H. Mirhoseini, M. Heydari, A. Shoulaie & A.R. Seidavi. (2009) Investigation on the Possibility of Foodstuff Pest Control Using Radiofrequency Based on Dielectric Heating (Case Study: Rice and Wheat Flour Pests). Journal of Biological Sciences 9:3, pages 283-287.
Crossref
Crossref