29 results on '"Su, Yujie"'
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2. Investigation into the impact of enzyme treatment on the structural characteristics of egg yolk protein and its correlation with flavor constituents
3. Fabrication of egg white protein/phosphatidylcholine-EGCG co-assembled nanoparticles with sustained release in simulated gastrointestinal digestion and their transcellular permeability in Caco-2 cultures
4. Influence of selected gums on the foaming properties of egg white powders: Kinetics of foam formation and baking performance
5. Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility
6. Construction of egg white protein particle and rhamnolipid based emulsion gels with β-sitosterol as gelation factor: The application in cookie
7. Influence of konjac glucomannan on the emulsion-filled/non-filled chicken gel: Study on intermolecular forces, microstructure and gelling properties
8. Protein particle-based vehicles for encapsulation and delivery of nutrients: Fabrication, digestion, and release properties
9. Composite emulsifying behavior of egg white protein and rhamnolipid: Properties of the constructed high internal phase emulsions
10. Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties
11. Microwave induced glycosylation of egg white protein:study on physicochemical properties and baking performance
12. Formulation of alginate/carrageenan microgels to encapsulate, protect and release immunoglobulins: Egg Yolk IgY
13. Interactions between lecithin and yolk granule and their influence on the emulsifying properties
14. Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder
15. Impact of thermal treatment on the rheological, microstructural, protein structures and extrusion 3D printing characteristics of egg yolk
16. Effect of dry-heat and guar gum on properties of egg white powder: Analysis of forming capacity and baking performance
17. Molecular forces and gelling properties of heat-induced gel from egg white protein glycated with isomalto-oligosaccharide
18. Preparation and characterization of hen egg proteins-soybean protein isolate composite gels
19. Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk
20. Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions
21. Effects of selected phosphate salts on gelling properties and water state of whole egg gel
22. Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition
23. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein
24. Influence of the preparation method on the structure formed by ovalbumin/gum arabic to observe the stability of oil-in-water emulsion
25. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
26. Characteristics and emulsifying properties of acid and acid-heat induced egg white protein
27. Ovalbumin/gum arabic-stabilized emulsion: Rheology, emulsion characteristics, and Raman spectroscopic study
28. Synergistic effects of ovalbumin/gum arabic complexes on the stability of emulsions exposed to environmental stress
29. Phase separation behavior and structural analysis of ovalbumin–gum arabic complex coacervation
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