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International Journal of Food Properties Volume 17, 2014 - Issue 10
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Original Articles

Coagulation of Egg White of Soft-Shell Turtle (Pelodiscus Sinensis) at High Pressure or High Temperature

Songming ZhuCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
,
Minsheng ZhouCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
,
Yong YuCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
,
Jianping LiCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China
&
Jin-Song HeCollege of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China;College of Food Science and Technology, Yunnan Agricultural University, Kunming, ChinaCorrespondence[email protected]
Pages 2332-2343 | Received 24 Oct 2012, Accepted 03 May 2013, Published online: 14 Jul 2014

Citations (4)

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Read on this site (1)

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.
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Articles from other publishers (3)

Chun-Chi Chen, Ming-Ching Kao, Chao-Jung Chen, Cheng-Hsun Jao & Jung-Feng Hsieh. (2023) Improvement of enzymatic cross-linking of ovalbumin and ovotransferrin induced by transglutaminase with heat and reducing agent pretreatment. Food Chemistry 409, pages 135281.
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Zuhaib F. Bhat, James D. Morton, Alaa El‐Din A. Bekhit, Sunil Kumar & Hina F. Bhat. (2021) Effect of processing technologies on the digestibility of egg proteins. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4703-4738.
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Negar Gharbi & Mohsen Labbafi. (2018) Effect of processing on aggregation mechanism of egg white proteins. Food Chemistry 252, pages 126-133.
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