Matches in SemOpenAlex for { <https://semopenalex.org/work/W2000669089> ?p ?o ?g. }
- W2000669089 endingPage "633" @default.
- W2000669089 startingPage "626" @default.
- W2000669089 abstract "Abstract The aim of this study was to investigate the thermal stability, foaming and emulsifying properties of egg white and egg yolk constituents (egg yolk plasma and egg yolk granule) in the presence of hydrocolloid gums. Differential scanning calorimetry was used to examine the thermal stability of proteins. Heat denaturation of proteins were not influenced from the presence of anionic pectin and i -carrageenan and neutral guar gum. The residual denaturation enthalpy was observed to decrease as a result of protein aggregation. Thermal treatment have been observed to be detrimental to foaming capacity of egg white, while foam stability was improved. The foam stability was enhanced in the presence of pectin which may provide a strong viscoelastic film together with protein. Emulsifying activity and stability and of egg yolk granule and plasma were reduced after heat treatment. The presence of guar gum improved the emulsifying properties, while both pectin and guar gum reduced the rate and extend of creaming of egg yolk protein – stabilized proteins after heat treatment." @default.
- W2000669089 created "2016-06-24" @default.
- W2000669089 creator A5039394867 @default.
- W2000669089 creator A5074798414 @default.
- W2000669089 date "2007-01-01" @default.
- W2000669089 modified "2023-10-18" @default.
- W2000669089 title "Thermal denaturation and functional properties of egg proteins in the presence of hydrocolloid gums" @default.
- W2000669089 cites W1968854966 @default.
- W2000669089 cites W1970230745 @default.
- W2000669089 cites W1971952242 @default.
- W2000669089 cites W1975400172 @default.
- W2000669089 cites W1979384987 @default.
- W2000669089 cites W1979589262 @default.
- W2000669089 cites W1980190464 @default.
- W2000669089 cites W1981241061 @default.
- W2000669089 cites W1982096488 @default.
- W2000669089 cites W1983207271 @default.
- W2000669089 cites W1988219083 @default.
- W2000669089 cites W1990482544 @default.
- W2000669089 cites W1991078909 @default.
- W2000669089 cites W1996904401 @default.
- W2000669089 cites W2001473355 @default.
- W2000669089 cites W2008349304 @default.
- W2000669089 cites W2008437329 @default.
- W2000669089 cites W2008749681 @default.
- W2000669089 cites W2009386192 @default.
- W2000669089 cites W2011972533 @default.
- W2000669089 cites W2016186821 @default.
- W2000669089 cites W2025515071 @default.
- W2000669089 cites W2028226216 @default.
- W2000669089 cites W2028993667 @default.
- W2000669089 cites W2032679989 @default.
- W2000669089 cites W2034253948 @default.
- W2000669089 cites W2035456317 @default.
- W2000669089 cites W2036644911 @default.
- W2000669089 cites W2037858254 @default.
- W2000669089 cites W2051409831 @default.
- W2000669089 cites W2052494735 @default.
- W2000669089 cites W2052627276 @default.
- W2000669089 cites W2053669884 @default.
- W2000669089 cites W2060403559 @default.
- W2000669089 cites W2061888729 @default.
- W2000669089 cites W2063354779 @default.
- W2000669089 cites W2068404095 @default.
- W2000669089 cites W2075674505 @default.
- W2000669089 cites W2076367156 @default.
- W2000669089 cites W2078245927 @default.
- W2000669089 cites W2083096725 @default.
- W2000669089 cites W2084822256 @default.
- W2000669089 cites W2088257145 @default.
- W2000669089 cites W2119505715 @default.
- W2000669089 cites W2128259458 @default.
- W2000669089 cites W2143753517 @default.
- W2000669089 cites W2315081684 @default.
- W2000669089 doi "https://doi.org/10.1016/j.foodchem.2006.01.056" @default.
- W2000669089 hasPublicationYear "2007" @default.
- W2000669089 type Work @default.
- W2000669089 sameAs 2000669089 @default.
- W2000669089 citedByCount "65" @default.
- W2000669089 countsByYear W20006690892012 @default.
- W2000669089 countsByYear W20006690892013 @default.
- W2000669089 countsByYear W20006690892014 @default.
- W2000669089 countsByYear W20006690892015 @default.
- W2000669089 countsByYear W20006690892016 @default.
- W2000669089 countsByYear W20006690892017 @default.
- W2000669089 countsByYear W20006690892018 @default.
- W2000669089 countsByYear W20006690892019 @default.
- W2000669089 countsByYear W20006690892020 @default.
- W2000669089 countsByYear W20006690892021 @default.
- W2000669089 countsByYear W20006690892022 @default.
- W2000669089 countsByYear W20006690892023 @default.
- W2000669089 crossrefType "journal-article" @default.
- W2000669089 hasAuthorship W2000669089A5039394867 @default.
- W2000669089 hasAuthorship W2000669089A5074798414 @default.
- W2000669089 hasConcept C13965031 @default.
- W2000669089 hasConcept C185592680 @default.
- W2000669089 hasConcept C2776923230 @default.
- W2000669089 hasConcept C31903555 @default.
- W2000669089 hasConcept C43617362 @default.
- W2000669089 hasConceptScore W2000669089C13965031 @default.
- W2000669089 hasConceptScore W2000669089C185592680 @default.
- W2000669089 hasConceptScore W2000669089C2776923230 @default.
- W2000669089 hasConceptScore W2000669089C31903555 @default.
- W2000669089 hasConceptScore W2000669089C43617362 @default.
- W2000669089 hasIssue "2" @default.
- W2000669089 hasLocation W20006690891 @default.
- W2000669089 hasOpenAccess W2000669089 @default.
- W2000669089 hasPrimaryLocation W20006690891 @default.
- W2000669089 hasRelatedWork W1694000151 @default.
- W2000669089 hasRelatedWork W2055883546 @default.
- W2000669089 hasRelatedWork W2076159963 @default.
- W2000669089 hasRelatedWork W2081633211 @default.
- W2000669089 hasRelatedWork W2137596596 @default.
- W2000669089 hasRelatedWork W2483124924 @default.
- W2000669089 hasRelatedWork W3015506714 @default.
- W2000669089 hasRelatedWork W3048291790 @default.
- W2000669089 hasRelatedWork W3163390251 @default.
- W2000669089 hasRelatedWork W1533122333 @default.