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Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion

机译：喷雾干燥蛋清色散搅打pH对泡沫形成的影响

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Makoto Shimoyamada; Kazuhiro Yoneda; Hayato Masuda; Akihiro Handa;
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年度 2018
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1. Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion [J] . Shimoyamada Makoto, Yoneda Kazuhiro, Masuda Hayato, Food science and technology research . 2018,第2期

机译：pH对喷雾干燥蛋清分散液中搅打泡沫形成的影响
2. Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH [J] . Food Hydrocolloids . 2020,第May期

机译：超声预处理和中性pH下酚结合对蛋清泡沫和构象变化的影响
3. Effects of sucrose on egg white protein and whey protein isolate foams: Factors determining properties of wet and dry foams (cakes) [J] . Xin Yang, E. Allen Foegeding Food Hydrocolloids . 2010,第2a3期

机译：蔗糖对蛋清蛋白和乳清蛋白分离泡沫的影响：决定干和湿泡沫（蛋糕）性能的因素
4. Basic Principles of Lesion Formation during HIFU Therapy Demonstrated in an Egg White Phantom [C] . Gabriela Wilzbach Divkovic, Peter Siegler, Marko Liebler, International Symposium on Therapeutic Ultrasound . 2006

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5. Single- and two-phase reacting flow predictions---modeling of non-equilibrium effects, turbulent particle dispersion and nitrogen-oxide formation in pulverized coal combustion. [D] . Jang, Dong Soon. 1987

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6. Growth and Destruction of Salmonella typhimurium in Egg White Foam Products Cooked by Microwaves [O] . Ruth E. Baldwin, Marion Cloninger, M. L. Fields 1968

机译：微波煮熟的蛋清泡沫制品中鼠伤寒沙门氏菌的生长和破坏
7. The effects of substituting spray-dried whole egg from egg grading plants for spray-dried plasma protein in phase I diets [O] . Nessmith, W.B. Jr., Bergstrom, J.R., Owen, K.Q., 1995

机译：在第一阶段日粮中用鸡蛋分级厂的喷雾干燥全蛋替代喷雾干燥血浆蛋白的效果

Effects of pH on Foam Formation by Whipping in Spray-Dried Egg White Dispersion

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