Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates
Foods, 2021 As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties.
Xin Li +4 more
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Frontiers in Nutrition, 2022 Salted duck egg white contains many kinds of high quality protein, but it is often discarded as food factory waste because of high salinity and other reasons.
Tianyin Du +5 more
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Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel
Ultrasonics Sonochemistry, 2021 In order to improve the characteristics of egg white protein gel and the stability of egg white protein gel products. In this work, the changes of the texture, physicochemical properties, secondary structure and microstructure of ultrasound modified egg ...
Hui Xue +7 more
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Global Gene-expression Analysis of the Response of Salmonella Enteritidis to Egg White Exposure Reveals Multiple Egg White-imposed Stress Responses [PDF]
Frontiers in Microbiology, 2017 Chicken egg white protects the embryo from bacterial invaders by presenting an assortment of antagonistic activities that combine together to both kill and inhibit growth. The key features of the egg white anti-bacterial system are iron restriction, high
Florence Baron +17 more
doaj +3 more sources
Pengaruh Penambahan Saccharomyces cerevisiae pada Pengolahan Tepung Berbagai Jenis Telur Terhadap Mutu Tepung [PDF]
Ziraa'ah: Majalah Ilmiah Pertanian, 2012 White-egg flour is refined food product, it’s make from white-egg, because oats has high price and for minimize about oats import, so making flour has combine with duck egg and chicken egg and ras chicken egg. White-egg flour has made from material local
Ermina Syainah
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Genetic Variation through Polymorphism of Blood and Egg White Protein in Three Kinds of Kedu Chickens at Laying Period [PDF]
Animal Production: Indonesian Journal of Animal Production, 2011 . Genetic variation of five blood protein loci and three egg white protein loci in three kinds of Kedu chicken, namely the black skin and black feather (BB), black skin and white feather (BW) and white skin and white feather (WW) were investigated using ...
LD Mahfudz, AR Wulandari, S Johari
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Allergenicity of Egg White Powder Compared to Baked Egg White Powder
Journal of Allergy and Clinical Immunology, 2023 Meredith Schuldt +2 more
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Effect of Trypsin Modification on Heat Resistance and Structural Properties of Liquid Egg White during Heat Sterilization [PDF]
Shipin Kexue, 2023 In order to increase the pasteurization temperature and heat resistance of liquid egg white, the effect of trypsin modification on the heat resistance and structural properties of liquid egg white was investigated in this study.
QI Tengda, MA Yanqiu, CHI Yujie, CHI Yuan
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Functional Properties and Extraction Techniques of Chicken Egg White Proteins
Foods, 2022 Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins.
Z. Li +5 more
semanticscholar +1 more source
Egg white protein gel modification and its application in meat processing
Shipin yu jixie, 2023 Egg white protein has gelatinous, foaming, and emulsifying properties. In production and processing, the gelatinous properties and gelatinous stability of egg white protein are usually improved by modifying treatment. This paper reviewed the modification
ZHANG Gen-sheng +5 more
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