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Egg-box model-based gelation of alginate and pectin: A review.
Carbohydrate Polymers, 2020Alginate and pectin are emblematic natural polyuronates that have been widely used in food, cosmetics and medicine. Ca-dependent gelation is one of their most important functional properties.
L. Cao +4 more
semanticscholar +1 more source
Biological activities of egg yolk lipids: A review.
Journal of Agricultural and Food Chemistry, 2020As one of six dietary nutrients, Lipid derived from different food matrix has been extensively studied and has an appropriate application in food, medicine and cosmetic industry.
Nanhai Xiao +6 more
semanticscholar +1 more source
Food Hydrocolloids, 2019
This paper investigated the effects of six proteases on the properties of preserved egg white gel, including emulsifying capacity, rheological properties and intermolecular interactions.
Minmin Ai +5 more
semanticscholar +1 more source
This paper investigated the effects of six proteases on the properties of preserved egg white gel, including emulsifying capacity, rheological properties and intermolecular interactions.
Minmin Ai +5 more
semanticscholar +1 more source
Current Biology, 2022
I once spent a summer studying gulls on Appledore Island in the Gulf of Maine, off the east coast of the United States. The rocky island is a breeding colony for herring gulls (Larus argentatus) and great black-backed gulls (Larus marinus), so I had a front-row seat to the dramas that unfolded as birds paired up, laid and incubated eggs, and raised ...
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I once spent a summer studying gulls on Appledore Island in the Gulf of Maine, off the east coast of the United States. The rocky island is a breeding colony for herring gulls (Larus argentatus) and great black-backed gulls (Larus marinus), so I had a front-row seat to the dramas that unfolded as birds paired up, laid and incubated eggs, and raised ...
openaire +2 more sources
1971
To a great extent eggs and egg products used in the food industry are bought in either the frozen or dried state. The objective of either drying or freezing is to retain the native characteristics of the raw egg to the greatest possible extent. Egg yolks and whole eggs are spray-dried commercially, while egg whites may be either spray-dried (powder) or
F. Leslie Hart, Harry Johnstone Fisher
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To a great extent eggs and egg products used in the food industry are bought in either the frozen or dried state. The objective of either drying or freezing is to retain the native characteristics of the raw egg to the greatest possible extent. Egg yolks and whole eggs are spray-dried commercially, while egg whites may be either spray-dried (powder) or
F. Leslie Hart, Harry Johnstone Fisher
openaire +1 more source