Physicochemical and Functional Properties of Dehydrated Japanese Quail (<i>Coturnix japonica</i>) Egg White

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.net/journal/fns
E-mail: [email protected]

Citations

"Physicochemical and Functional Properties of Dehydrated Japanese Quail (Coturnix japonica) Egg White"
written by Maira Segura-Campos, Roberto Pérez-Hernández, Luis Chel-Guerrero, Arturo Castellanos-Ruelas, Santiago Gallegos-Tintoré, David Betancur-Ancona,
published by Food and Nutrition Sciences, Vol.4 No.3, 2013

has been cited by the following article(s):

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[1]	Characterization of quail egg powders obtained by liquid egg drying and foam‐mat drying Journal of the Science of Food and Agriculture, 2023 DOI:10.1002/jsfa.12406

[2]	Dielectric Barrier Discharge Cold Atmospheric Plasma Treatment of Egg White Protein: Insights into the Functional, Rheological, and Structural Properties Food and Bioprocess Technology, 2023 DOI:10.1007/s11947-023-03159-1

[3]	Comparative Study of the Physicochemical and Microbiological Quality of Liquid, Freeze-Dried, Hot Air-Dried, and Pasteurized Quail Eggs Produced in Benin International Journal of Food Science, 2022 DOI:10.1155/2022/1991659

[4]	DANA ETİ MİYOFİBRİLER PROTEİNLERİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE TUZ, FOSFAT ve PH’NIN ETKİLERİNİN ARAŞTIRILMASI GIDA / THE JOURNAL OF FOOD, 2022 DOI:10.15237/gida.GD22078

[5]	Physicochemical Characteristics of Chicken Eggshell Flour Produced by Hydrochloric Acid and Acetic Acid Extraction Open Access Macedonian Journal of Medical Sciences, 2021 DOI:10.3889/oamjms.2021.6238

[6]	Conductive hydro drying as an alternative method for egg white powder production Drying Technology, 2020 DOI:10.1080/07373937.2020.1788073

[7]	Potential of pulse‐derived proteins for developing novel vegan edible foams and emulsions International Journal of Food Science & Technology, 2019 DOI:10.1111/ijfs.14286

[8]	Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken International Journal of Food Properties, 2018 DOI:10.1080/10942912.2018.1466320

[9]	Response surface methodology (RSM) as relevant way to study and optimize texturing by instant controlled pressure drop DIC in innovative manufacturing of egg white and yolk powders Drying Technology, 2017 DOI:10.1080/07373937.2017.1367929

[10]	WASTES 2015 – Solutions, Treatments and Opportunities 2015 DOI:10.1201/b18853-25

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