✦ LIBER ✦

Phosphorylation of Egg White Proteins by Dry-Heating in the Presence of Phosphate

✍ Scribed by Li, Can-Peng; Salvador, Arvin S.; Ibrahim, Hisham R.; Sugimoto, Yasushi; Aoki, Takayoshi

Book ID: 125935560
Publisher: American Chemical Society
Year: 2003
Tongue: English
Weight: 168 KB
Volume: 51
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf030043+

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Improvement of Foaming Property of Egg W

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

✍ Y. Hayashi; S. Nagano; H. Enomoto; C.-P. Li; Y. Sugimoto; H.R. Ibrahim; H. Hatta 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 324 KB

Improvement of Functional Properties of

Improvement of Functional Properties of Egg White Protein through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate

✍ Li, Can-Peng; Ibrahim, Hisham R.; Sugimoto, Yasushi; Hatta, Hajime; Aoki, Takayo 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 109 KB

Phosphorylation of starch and dextrin by

Phosphorylation of starch and dextrin by dry-heating in the presence of phosphate, and their calcium phosphate-solubilizing ability

✍ Nakano, Tomoki ;Salvador, Arvin S. ;Tamochi, Jiro ;Sugimoto, Yasushi ;Ibrahim, H 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 432 KB

## Abstract Starch and dextrin were phosphorylated by dry‐heating in the presence of phosphate, and their properties were examined. The phosphorylation of starch was accelerated with decreasing moisture, rising incubation temperature and prolongation of the incubation period. However, a rise in inc

Structural and gelling properties of dry

Structural and gelling properties of dry-heated egg white proteins

✍ Kato, Akio; Ibrahim, Hisham Radwan; Watanabe, Hiroyuki; Honma, Kazuo; Kobayashi, 📂 Article 📅 1990 🏛 American Chemical Society 🌐 English ⚖ 657 KB

Effect of pH during the dry heating on t

Effect of pH during the dry heating on the gelling properties of egg white proteins

✍ Yoshinori Mine 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 790 KB

Preparation of phosphorylated starch by

Preparation of phosphorylated starch by dry-heating in the presence of pyrophosphate and its calcium-phosphate solubilizing ability

✍ Rong Huang, Can-Peng Li, Deyi Chen, Gaihong Zhao… 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 289 KB