Eggs: Use in the Food Industry-Reference-Cited by-同舟云学术

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Eggs: Use in the Food Industry

Published:2016 Issue: Volume: Page:476-479
ISSN:
Container-title:Encyclopedia of Food and Health
language:
Short-container-title:

Author:

Belyavin C.G.

Publisher

Elsevier

Reference15 articles.

1. Functional proteins and peptides of hen's egg origin;Abdou,2013

2. Watt poultry statistical yearbook;Anonymous,1998

3. Poultry production;Austic,1990

4. New development in drying egg products;Bergquist,1981

5. Egg de-hydration plant;Capetillo,1981

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Determination of moisture and total protein and phosphorus contents in powdered chicken egg samples using digital images, NIR spectra, data fusion, and multivariate calibration;Journal of Food Composition and Analysis;2024-03

2. Exploring the physical characteristics of eggs for consumption and industrial use in Kosovo: a comprehensive quality analysis;International Journal of Food Properties;2024-02-23

3. Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state;International Journal of Biological Macromolecules;2023-09

4. Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying;Journal of the Science of Food and Agriculture;2023-01-14

5. Evaluation of spray-dried eggs as a micronutrient-rich nutritional supplement;Frontiers in Nutrition;2022-09-02

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