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Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

机译：通过在焦磷酸盐存在下干热磷酸化改善蛋白蛋白的发泡性能

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Y. Hayashi; S. Nagano; H. Enomoto; C.-P. Li; Y. Sugimoto; H.R. Ibrahim; H. Hatta; C. Takeda; T. Aoki;
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1. Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate [J] . Y. Hayashi, S. Nagano, H. Enomoto, Journal of Food Science . 2009,第1期

机译：在焦磷酸盐存在下通过干热磷酸化来改善蛋清蛋白的起泡性能
2. Improvement of Functional Properties of Egg White Protein through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate. [J] . Li CP, Sugimoto Y, Aoki T Journal of Agricultural and Food Chemistry . 2004,第18期

机译：在焦磷酸盐存在下通过干加热进行磷酸化来改善蛋清蛋白的功能特性。
3. Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating [J] . Enomoto Hirofumi, Nagae Shiho, Hayashi Yoko, Asian-Australasian Journal of Animal Sciences . 2009,第4期

机译：通过干热糖化和磷酸化改善蛋清蛋白的功能特性
4. 3D Interconnetive Porous Silica Ceramics Prepared by Gel Casting with Egg White Protein as a Foaming Agent [C] . Hai Xu, Jiachen Liu, Yingna Zhao, CICC-7;China international conference on high-performance ceramics . 2012

机译：以蛋清蛋白为发泡剂的凝胶浇铸法制备的3D互孔多孔二氧化硅陶瓷
5. Examining the time-dependent changes in the bubble structure of whole egg and egg white foams and batters using small strain shear oscillatory rheology, large strain shear flow rheology and image analysis techniques. [D] . Spencer, Jeremy E. 2007

机译：使用小应变剪切振荡流变学，大应变剪切流变流变学和图像分析技术，检查整个鸡蛋和蛋清泡沫和面糊的气泡结构随时间的变化。
6. The Physical and Linear Viscoelastic Properties of Fresh Wet Foams Based on Egg White Proteins and Selected Hydrocolloids [O] . Paweł Ptaszek, Daniel Żmudziński, Joanna Kruk, -1

机译：基于蛋清蛋白和精选水胶体的新鲜湿泡沫的物理和线性粘弹性
7. Improvement of Functional Properties of Bovine Serum Albumin through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate [O] . Enomoto Hirofumi, Li Can-Peng, Morizane Kentaro, 100

机译：在焦磷酸盐存在下通过干热磷酸化改善牛血清白蛋白的功能特性

Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

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