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There are 12035 results for: content related to: Composition, Solubility and Emulsifying Properties of Granules and Plasma of Egg Yolk

  1. Egg yolk: structures, functionalities and processes

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 12, September 2013, Pages: 2871–2880, Marc Anton

    Version of Record online : 9 JUL 2013, DOI: 10.1002/jsfa.6247

  2. Optimizing textural properties of soft solid foods

    Food Texture Design and Optimization

    Yadunandan Lal Dar, Joseph M. Light, Pages: 45–73, 2014

    Published Online : 11 APR 2014, DOI: 10.1002/9781118765616.ch3

  3. Functional Properties of Egg Components in Food Systems

    Handbook of Poultry Science and Technology, Volume 1

    Yoshinori Mine, Marie Yang, Pages: 579–630, 2010

    Published Online : 14 APR 2010, DOI: 10.1002/9780470504451.ch29

  4. Protein Denaturation and Emulsifying Properties of Plasma and Granules of Egg Yolk as Related to Heat Treatment

    Journal of Food Science

    Volume 64, Issue 2, March 1999, Pages: 194–197, M. Le Denmat, M. Anton and G. Gandemer

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1999.tb15863.x

  5. EFFECT OF PHOSPHOLIPASE A1 ON THE PHYSICOCHEMICAL AND FUNCTIONAL PROPERTIES OF HEN'S EGG YOLK, PLASMA AND GRANULES

    Journal of Food Biochemistry

    Volume 37, Issue 1, February 2013, Pages: 70–79, YONG-GUO JIN, DAN HUANG, TIAN DING, MEI-HU MA and DEOG-HWAN OH

    Version of Record online : 16 NOV 2011, DOI: 10.1111/j.1745-4514.2011.00608.x

  6. Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of Granules

    Journal of Food Science

    Volume 65, Issue 4, May 2000, Pages: 581–584, M. Anton, M. Le Denmat and G. Gandemer

    Version of Record online : 28 JUN 2008, DOI: 10.1111/j.1365-2621.2000.tb16052.x

  7. Conditions Affecting Emulsifying Properties of Egg Yolk Phosvitin

    Journal of Food Science

    Volume 56, Issue 5, September 1991, Pages: 1259–1262, SIEW LIAN CHUNG and LES K. FERRIER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb04747.x

  8. Emulsifying Properties of Low-fat, Low-cholesterol Egg Yolk Prepared by Supercritical CO2 Extraction

    Journal of Food Science

    Volume 61, Issue 1, January 1996, Pages: 19–23, NEAL A. BRINGE, DAVID B. HOWARD and DEANE R. CLARK

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb14717.x

  9. EMULSIFYING PROPERTIES OF ETHANOL-PRECIPITATED MUCILAGE FROM CELLULASE-HYDROLYZED GREEN ALGAE (MONOSTROMA NITIDUM)

    Journal of Food Biochemistry

    Volume 24, Issue 2, May 2000, Pages: 161–171, JENN-SHOU TSAI, TZONG-FUU CHIOU, JAN-JENG HUANG and BONNIE SUN PAN

    Version of Record online : 23 FEB 2007, DOI: 10.1111/j.1745-4514.2000.tb00692.x

  10. Determination of Emulsifying Properties of Some Proteins by Conductivity Measurements

    Journal of Food Science

    Volume 50, Issue 1, January 1985, Pages: 56–58, AKIO KATO, TETSUYA FUJISHIGE, NAOTOSHI MATSUDOMI and KUNIHIKO KOBAYASHI

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb13276.x

  11. Emulsifying Properties of Pea Globulins as Related to Their Adsorption Behaviors

    Journal of Food Science

    Volume 52, Issue 2, March 1987, Pages: 335–341, C. DAGORN-SCAVINER, J. GUEGUEN and J. LEFEBVRE

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb06607.x

  12. Emulsifying Properties of Bovine Blood Globin: A Comparison with Some Proteins and Their Improvement

    Journal of Food Science

    Volume 49, Issue 1, January 1984, Pages: 102–104, RYO NAKAMURA, SHIGERU HAYAKAWA, KUMI YASUDA and YASUSHI SATO

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1984.tb13680.x

  13. Semi-Dry Method for Improving Emulsification of Soybean Protein Isolate

    Journal of Food Process Engineering

    Volume 37, Issue 2, April 2014, Pages: 169–176, Xiangyang Li, Chuanfu Liu, Haizhou Dong and Xinwen Zhang

    Version of Record online : 18 FEB 2014, DOI: 10.1111/jfpe.12074

  14. Partial Lipid Extraction of Egg Yolk Powder: Effects on Emulsifying Properties and Soluble Protein Fraction

    Journal of Food Science

    Volume 56, Issue 5, September 1991, Pages: 1255–1258, SIEW LIAN CHUNG and LES K. FERRIER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1991.tb04746.x

  15. Emulsifying properties of the transglutaminase-treated crosslinked product between peanut protein and fish (Decapterus maruadsi) protein hydrolysates

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 3, February 2011, Pages: 578–585, Xiao Hu, Jiaoyan Ren, Mouming Zhao, Chun Cui and Pengchen He

    Version of Record online : 22 NOV 2010, DOI: 10.1002/jsfa.4229

  16. Heat Denaturation and Emulsifying Properties of Egg Yolk Phosvitin

    Journal of Food Science

    Volume 60, Issue 5, September 1995, Pages: 906–908, SIEW LIAN CHUNG and LES K. FERRIER

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1995.tb06258.x

  17. Amino acid composition, foaming, emulsifying properties and surface hydrophobicity of mustard protein isolate as affected by pH and NaCl

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1028–1036, Mohammed Aider, Djamel Djenane and Wassef B. Ounis

    Version of Record online : 20 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02937.x

  18. pH and Sodium Chloride Effects on Emulsifying Properties of Egg Yolk Phosvitin

    Journal of Food Science

    Volume 57, Issue 1, January 1992, Pages: 40–42, SIEW LIAN CHUNG and LES K. FERRIER

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1992.tb05419.x

  19. Studies on preparation and emulsifying properties of guar galactomannan ester of palmitic acid

    Journal of Applied Polymer Science

    Volume 72, Issue 5, 2 May 1999, Pages: 639–645, Changming Dong and Bingshou Tian

    Version of Record online : 2 MAR 1999, DOI: 10.1002/(SICI)1097-4628(19990502)72:5<639::AID-APP4>3.0.CO;2-K

  20. Improvement of solubility and of emulsifying properties of milk proteins at acid pHs by esterification

    Food / Nahrung

    Volume 45, Issue 2, 1 April 2001, Pages: 87–93, M. Sitohy, J.-M. Chobert and T. Haertlé

    Version of Record online : 5 APR 2001, DOI: 10.1002/1521-3803(20010401)45:2<87::AID-FOOD87>3.0.CO;2-Z