Results 291 to 300 of about 6,039,177 (350)
Some of the next articles are maybe not open access.
Effect of processing technologies on the digestibility of egg proteins.
Comprehensive Reviews in Food Science and Food Safety, 2021Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal ...
Z. Bhat +4 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg proteins stabilized emulsions and gels need to be further improved.
Junhua Li +7 more
semanticscholar +1 more source
BACKGROUND Egg proteins are effective emulsifiers and gelators in food systems. However, the physicochemical stability and control release properties of egg proteins stabilized emulsions and gels need to be further improved.
Junhua Li +7 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2021
Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects.
Na Zhou +7 more
semanticscholar +1 more source
Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects.
Na Zhou +7 more
semanticscholar +1 more source
Inhalant allergy to egg yolk and egg white proteins
Clinical & Experimental Allergy, 1998BackgroundSeveral egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg.ObjectiveWe studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the
Santiago Quirce +5 more
openaire +3 more sources
Egg proteins: fractionation, bioactive peptides and allergenicity.
The Journal of the Science of Food and Agriculture, 2018Eggs are an important source of macro and micronutrients within the diet, comprised of proteins, lipids, vitamins, and minerals. They are constituted by a shell, the white (containing 110 g kg-1 proteins: ovalbumin, ovotransferrin, ovomucoid, lysozyme ...
Chang Chang +3 more
semanticscholar +1 more source
Cell Differentiation and Development, 1988
G-proteins are present in eggs, and experiments in which GTP-gamma-S, GDP-beta-S, cholera toxin and pertussis toxin have been injected into eggs have indicated the involvement of G-proteins in egg activation at fertilization and in oocyte maturation. Eggs into which serotonin or muscarinic acetylcholine receptors have been introduced by mRNA injection ...
Raymond T. Kado +4 more
openaire +3 more sources
G-proteins are present in eggs, and experiments in which GTP-gamma-S, GDP-beta-S, cholera toxin and pertussis toxin have been injected into eggs have indicated the involvement of G-proteins in egg activation at fertilization and in oocyte maturation. Eggs into which serotonin or muscarinic acetylcholine receptors have been introduced by mRNA injection ...
Raymond T. Kado +4 more
openaire +3 more sources
Comprehensive Reviews in Food Science and Food Safety
As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food ...
Yujuan Tian +5 more
semanticscholar +1 more source
As an essential food ingredient with good nutritional and functional properties and health benefits, eggs are widely utilized in food formulations. In particular, egg proteins have good emulsification properties and can be commonly used in various food ...
Yujuan Tian +5 more
semanticscholar +1 more source
Deglycosylation Step to Improve the Identification of Egg Proteins in Art Samples.
Analytical Chemistry, 2015A deglycosylation step using Peptide-N-Glycosidase F (PNGaseF) has been introduced in a standard proteomic protocol to more confidently identify egg based binders.
R. Vinciguerra +9 more
semanticscholar +1 more source
Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1991
1. Egg white proteins are the principal solutes present in egg white, making up approximately 10% of its weight. 2. They are globular proteins and most have acidic isoelectric points. 3. Many are glycoproteins with carbohydrate contents ranging from 2 to 58%. 4.
openaire +3 more sources
1. Egg white proteins are the principal solutes present in egg white, making up approximately 10% of its weight. 2. They are globular proteins and most have acidic isoelectric points. 3. Many are glycoproteins with carbohydrate contents ranging from 2 to 58%. 4.
openaire +3 more sources
, 2017
Hydrothermal carbonization (HTC) is a conventional method to synthesise biomass-derived carbon materials. However, hydrothermal treatment of proteins usually induces the decomposition of these biopolymers without forming carbonaceous materials.
Hongyun Ma +4 more
semanticscholar +1 more source
Hydrothermal carbonization (HTC) is a conventional method to synthesise biomass-derived carbon materials. However, hydrothermal treatment of proteins usually induces the decomposition of these biopolymers without forming carbonaceous materials.
Hongyun Ma +4 more
semanticscholar +1 more source