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Lactobacillus Casei Fermented Whole Egg Liquid and the Improvement on Steamed Cake Quality

https://doi.org/10.2139/ssrn.5405308
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Effect of Sourdough with Exopolysaccharide (EPS)-Producing Lactic Acid Bacteria (LAB) on Sensory Quality of Bread during Shelf Life
inferredcites →https://doi.org/10.1016/j.fbio.2020.100718openalex-snapshot
Probiotic Lactobacillus casei Zhang improved the properties of stirred yogurt
inferredcites →https://doi.org/10.1016/j.fbio.2024.103877openalex-snapshot
Effects of sourdough on bread staling rate: From the perspective of starch retrogradation and gluten depolymerization
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Functionality of ovalbumin during Chinese steamed bread-making processing
inferredcites →https://doi.org/10.1016/j.foodchem.2020.128163openalex-snapshot
Effects of short-term fermentation with lactic acid bacteria on the characterization, rheological and emulsifying properties of egg yolk
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inferredcites →https://doi.org/10.1016/j.foodchem.2024.141352openalex-snapshot
Lactic acid fermentation improves rehydration and emulsifying properties of spray-dried egg yolk powder
inferredcites →https://doi.org/10.1016/j.foodhyd.2012.03.012openalex-snapshot
The effect of surfactant type on the rheology of ovalbumin layers at the air/water and oil/water interfaces
inferredcites →https://doi.org/10.1016/j.foodhyd.2016.05.001openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.foodhyd.2019.105507openalex-snapshot
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inferredcites →https://doi.org/10.1016/j.foodhyd.2020.105956openalex-snapshot
Effects of metal ions on the physico-chemical, microstructural and digestion characteristics of alkali-induced egg white gel
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The behavior of whey protein isolate-curcumin complex at the oil-water interface
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Enhancement of foamability parallel with foam stability of rice dreg protein by ions-induced treatment based on pH shifting: Interfacial properties and interaction mechanism
inferredcites →https://doi.org/10.1016/j.foodhyd.2024.110962openalex-snapshot
Effects of protein-glutaminase on the quality of wheat dough and bread
inferredcites →https://doi.org/10.1016/j.foodres.2013.10.017openalex-snapshot
An integrated technological approach to the selection of lactic acid bacteria of flour origin for sourdough production
inferredcites →https://doi.org/10.1016/j.foodres.2021.110351openalex-snapshot
Effect of Lactobacillus plantarum on antioxidant activity in fermented sausage
inferredcites →https://doi.org/10.1016/j.foodres.2022.111284openalex-snapshot
The influence of protease hydrolysis of lactic acid bacteria on the fermentation induced soybean protein gel: Protein molecule, peptides and amino acids
inferredcites →https://doi.org/10.1016/j.foodres.2023.113157openalex-snapshot
Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
inferredcites →https://doi.org/10.1016/j.foodres.2025.116396openalex-snapshot
Ultrasound-assisted covalent cross-linking of egg white protein with ferulic acid: Structure, foaming, and application in chiffon cake
inferredcites →https://doi.org/10.1016/j.idairyj.2021.105222openalex-snapshot
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Utilization of exopolysaccharide produced by Leuconostoc lactis GW-6 as an emulsifier for low-fat mayonnaise production
inferredcites →https://doi.org/10.1016/j.ijbiomac.2024.138585openalex-snapshot
Effect of transglutaminase on the interaction of protein and rice starch
inferredcites →https://doi.org/10.1016/j.tifs.2021.05.033openalex-snapshot
Starch-based food matrices containing protein: Recent understanding of morphology, structure, and properties
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inferredcites →https://doi.org/10.1016/j.ymben.2024.02.014openalex-snapshot
Revealing the dynamics and mechanisms of bacterial interactions in cheese production with metabolic modelling
inferredcites →https://doi.org/10.1016/s0304-4165(98)00154-8openalex-snapshot
Lactic acid and protein interactions: implications for the NMR visibility of lactate in biological systems
inferredcites →https://doi.org/10.1021/jf903228xopenalex-snapshot
Functional Characteristics of Egg White Proteins within Wheat, Rye, and Germinated-Rye Sourdoughs
inferredcites →https://doi.org/10.1094/cchem-07-16-0183-ropenalex-snapshot
15N‐Labeling of Egg Proteins for Studying Protein Network Formation During Pound Cake Making
inferredcites →https://doi.org/10.1111/jfpe.14273openalex-snapshot
The effect of wheat flour treated with superheated steam on the microstructure and rheological behaviors of batter and cake quality
inferredcites →https://doi.org/10.1128/aem.00315-07openalex-snapshot
Population Dynamics and Metabolite Target Analysis of Lactic Acid Bacteria during Laboratory Fermentations of Wheat and Spelt Sourdoughs
inferredcites →https://doi.org/10.2174/1573401319666230406093618openalex-snapshot
Food Additives: Recent Advances and Development
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