Výsledky vyhledávání - "Chao-Wen Tu"

Akademický článek

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

Autor: Hen-Yo Ho, Jhih-Ying Ciou, Yi-Ting Qiu, Shu-Ling Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chao-Wen Tu, Chang-Wei Hsieh, Chih-Yao Hou

Publikováno v: Foods, Vol 10, Iss 6, p 1326 (2021)

A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example,

Externí odkaz: https://doaj.org/article/c8bc7ded4b5645dca2c70dc8b62f3d2f

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Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics

Autor: Chih-Yao Hou, Sulfath Hakkim Hazeena, Shu-Ling Hsieh, Jhih-Ying Ciou, Chang-Wei Hsieh, Ming-Kuei Shih, Min-Hung Chen, Chao-Wen Tu, Ping-Hsiu Huang

Publikováno v: Journal of Food Science and Technology. 60:1600-1611

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ed8283e63af30841b1c9e4e0afb2e4db
https://doi.org/10.1007/s13197-023-05708-0

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Evaluation of egg white hydrolysates on the hepatoprotective effect in vitro and in vivo

Autor: Ya-Ting Chen, Chao-Wen Tu, Chih-Yao Hou, Yu-An Chen, Ruo-Qi Xu, Chia-Hung Kuo, Chih-Chung Wu, Shu-Ling Hsieh

Publikováno v: Journal of Food Science and Technology. 60:1633-1641

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b7845ba367533f38f12285911f7e74d3
https://doi.org/10.1007/s13197-023-05706-2

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Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

Autor: Chang-Wei Hsieh, Chao-Wen Tu, Min-Hung Chen, Chih-Yao Hou, Shu-Ling Hsieh, Ming-Kuei Shih, Hen-Yo Ho, Yi-Ting Qiu, Jhih-Ying Ciou

Publikováno v: Foods, Vol 10, Iss 1326, p 1326 (2021)
Foods
Volume 10
Issue 6

A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4fe00f62e8feb8defafaa5b1c3283db
https://www.mdpi.com/2304-8158/10/6/1326

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