Search in:

International Journal of Food Properties Volume 25, 2022 - Issue 1

Submit an article Journal homepage

Open access

1,092

Views

CrossRef citations to date

Altmetric

Original Article

Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment

Anjiao LiSchool of Biological Engineering, Sichuan University of Science and Engineering, Yibin, ChinaView further author information

Yang WangSchool of Biological Engineering, Sichuan University of Science and Engineering, Yibin, ChinaView further author information

Dacheng ZhangSchool of Biological Engineering, Sichuan University of Science and Engineering, Yibin, ChinaView further author information

Shixin LiuSchool of Biological Engineering, Sichuan University of Science and Engineering, Yibin, ChinaView further author information

Yang YeSchool of Biological Engineering, Sichuan University of Science and Engineering, Yibin, ChinaCorrespondence[email protected]
View further author information

Pages 907-923 | Received 27 Dec 2021, Accepted 21 Apr 2022, Published online: 04 May 2022

Cite this article
https://doi.org/10.1080/10942912.2022.2070201
CrossMark

Full Article
Figures & data
References
Citations
Metrics
Licensing
Reprints & Permissions
View PDF PDF View EPUB EPUB

Citations (8)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Articles from other publishers (8)

Ying Wu, Bin Li, Lei Zhou, Wei Liu, Chengmei Liu, Sangeeta Prakash & Junzhen Zhong. (2024) The formation mechanism of β-lactoglobulin self-assembled gel and its relationship with slow-release properties through stepwise regression models. Food Hydrocolloids 154, pages 110074.
Crossref

Haibing Pei, Zhiyin Lin, Kexin Yao, Yeqing Luo, Ping Tong, Hongbing Chen, Yong Wu, Zhihua Wu & Jinyan Gao. (2024) Ovalbumin promotes innate immune response of Caenorhabditis elegans through DAF-16 and SKN-1 pathways in insulin/IGF-1 signaling. Journal of Physiology and Biochemistry.
Crossref

Ningxiang Yu, Yijue Wang, Abel Wend‐Soo Zongo, Yuanchao Lu, Xiaohua Nie, Qin Ye & Xianghe Meng. (2024) Effect of frying process on in vitro protein digestibility of traditional Chinese tofu through remodelling protein structure at multiscale . International Journal of Food Science & Technology 59:4, pages 2339-2348.
Crossref

Rong Chen, Haobo Jin, Jiajing Pan, Qi Zeng, Xiaohui Lv, Jiyu Xia, Jiaxuan Ma, Manqi Shi & Yongguo Jin. (2023) Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis. Food Research International 172, pages 113157.
Crossref

Tong Xu, Xinyang Sun, Qu Yan, Zhihai Li, Wei Cai, Jian Ding, Fengjiao Fan, Peng Li, Pamela Drawbridge & Yong Fang. (2023) Characterization of the physiochemical properties, microstructure, and molecular interactions of a novel rice-pea protein gel. Food Chemistry 424, pages 136360.
Crossref

Hadis Rostamabadi, Vandana Chaudhary, Navnidhi Chhikara, Nitya Sharma, Małgorzata Nowacka, Ilkem Demirkesen, Kaavya Rathnakumar & Seid Reza Falsafi. (2023) Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review. Food Hydrocolloids 139, pages 108514.
Crossref

Yang Ye, Anjiao Li, Zhouyou Zhang, Xiaoqin Liu, Wenting Wang & Yang Wang. (2023) Effect of starch on the gel properties and protein conformation of egg white subjected to alkali‐heat treatment. International Journal of Food Science & Technology 58:4, pages 1879-1890.
Crossref

Gan Hu, Xinyue Huang, Jiaxuan Ma, Lulu Ma, Meihu Ma & Shugang Li. (2023) Elastic and transparent ovalbumin hydrogels formed via succinylation combined with pH-shifting treatment. Food Research International 165, pages 112174.
Crossref

Share icon
Back to Top

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.

People also read
Recommended articles
Cited by

To cite this article:

Reference style: APA Chicago Harvard

Citation copied to clipboard

Reference styles above use APA (6th edition), Chicago (16th edition) & Harvard (10th edition)

Download citation

Download a citation file in RIS format that can be imported by citation management software including EndNote, ProCite, RefWorks and Reference Manager.

Choose format: RIS BibTex RefWorks Direct Export

Choose options: Citation Citation & abstract Citation & references

Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment

Articles from other publishers (8)

Information for

Open access

Opportunities

Help and information

Your download is now in progress and you may close this window

Login or register to access this feature

Formation of high-elasticity and high-strength semitransparent ovalbumin gel induced by alkali-heat treatment

Citations (8)

Articles from other publishers (8)

Related research

To cite this article:

Download citation

Information for

Open access

Opportunities

Help and information

Keep up to date