Results 291 to 300 of about 467,173 (313)

Effect of egg yolk on the textural, rheology and structural properties of egg gels

Journal of Food Engineering, 2019
Junhua Li, Cuihua Chang, Chenying Wang   +2 more
exaly  

An Egg within an Egg

Scientific American
openaire   +2 more sources

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

Food Chemistry, 2009
Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan   +2 more
exaly  

Eggs and egg dishes

2014
openaire   +1 more source

Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

Food Hydrocolloids, 2019
Junhua Li, Cuihua Chang, Chenying Wang   +2 more
exaly  

Eggs and egg products

2005
T. A. Roberts{roJoint Chairman}, J.-L. Cordier, L. Gram, R. B. Tompkin, J. I. Pitt{roJoint Chairman}, L. G. M. Gorris, K. M. J. Swanson   +6 more
openaire   +1 more source

Effect of Selenium-Enriched Probiotics on Laying Performance, Egg Quality, Egg Selenium Content, and Egg Glutathione Peroxidase Activity

Journal of Agricultural and Food Chemistry, 2011
Cuiling Pan, Shengfa F Liao, Fu Chen
exaly  

Eggs and Egg Products

2009
Romdhane Karoui, Bart De Ketelaere, Bart Kemps, Flip Bamelis, Kristof Mertens, Josse De Baerdemaeker   +5 more
openaire   +1 more source

Utility of ovomucoid-specific IgE concentrations in predicting symptomatic egg allergy

Journal of Allergy and Clinical Immunology, 2008
Robert Moverare, Yasuto Kondo, Ikuya Tsuge   +2 more
exaly  

Eggs and egg products

1997
E. B. Bennion, G. S. T. Bamford, A. J. Bent   +2 more
openaire   +1 more source