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Optimization of the Heating Conditions in the Production Process of High Gel Strength Egg White Powder

机译：高凝胶强度蛋清粉生产过程中加热条件的优化

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Xu Wei; Chi Yujie; Hong Yu-miao;
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1. Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage [J] . Ma Yanqiu, Zhao Ying, Chi Yujie LWT-Food Science & Technology . 2019,第期

机译：两种母鸡蛋白粉末的凝胶特性变化，通过干加热和Maillard反应在长期储存期间改性
2. Chemical marker M2 (4-hydroxy-5-methyl-3(2H)-furanone) formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing [J] . Wenjia Zhang, Juming Tang, Fang Liu, Journal of food engineering . 2014,第MARa期

机译：蛋清凝胶模型中化学标记M2（4-羟基-5-甲基-3（2H）-呋喃酮）的形成，用于微波辅助巴氏灭菌处理的加热模式确定
3. Effect of traditional and radiofrequency assisted thermal processing on the gel firmness of egg white powder [J] . Kar Alisha, Wei Xinyao, Majumder Kaustav, LWT-Food Science & Technology . 2020,第1期

机译：传统和射频辅助热处理对蛋白粉凝胶固体性的影响
4. Optimization of the Heating Conditions in the Production Process of High Gel Strength Egg White Powder [C] . Xu Wei, Chi Yujie, Hong Yu-miao ICNPE 2012 . 2013

机译：优化高凝胶强度蛋白粉末生产过程中的加热条件
5. TEXTURE AND MICROSTRUCTURE OF HEAT-FORMED EGG WHITE, EGG YOLK, AND WHOLE EGG GELS (WATER-BINDING). [D] . WOODWARD, SCOTT ALAN. 1984

机译：热成型蛋白，蛋黄和全蛋凝胶的质地和微观结构（水结合）。
6. 3D Cultures of Salivary Gland Cells in Native or Gelled Egg Yolk Plasma Combined with Egg White and 3D-Printing of Gelled Egg Yolk Plasma [O] . André M. Charbonneau, Joseph M. Kinsella, Simon D. Tran 2019

机译：天然或胶状蛋黄血浆中唾液腺细胞的3D培养结合蛋清和胶状蛋黄血浆的3D打印
7. Effects of Heating Conditions on Physicochemical Properties of Skim Milk Powder during Production Process [O] . Yuka MIYAMOTO, Kentaro MATSUMIYA, Hiroaki KUBOUCHI, 2009

机译：加热条件对生产过程中脱脂奶粉物理化学性质的影响

Optimization of the Heating Conditions in the Production Process of High Gel Strength Egg White Powder

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