Results 1 to 10 of about 129,484 (315)
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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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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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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Egg White Cystatin – A Review [PDF]
Acta Veterinaria, 2020 Abstract Hen eggs are widely used, not only for human consumption, but also as an important material in food production and in pharmaceutical and cosmetics industry. Cystatin is a biologically active component of egg white, mostly used as an inhibitor of papain-like cysteine proteases.
Kupaj, Patryk +3 more
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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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Progress in the effect of oligosaccharide modification on gelability of egg white protein
Shipin yu jixie, 2023 Egg white protein is a high-quality protein with high nutritional value and a variety of functional properties. The oligosaccharides can be covalently bound to the egg white protein through the glycosylation reaction, and the functional properties of the
ZHANG Gensheng +4 more
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Laying Performance and Egg Quality Traits in White and Brown Commercial Hens [PDF]
Journal of Animal and Poultry Production, 2016 The current study aimed to assess egg production traits and egg quality measurements of brown eggs as compared to white ones for two commercial layer strains under Egyptian environmental conditions.
A. Zein El-Dein +3 more
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Effects of egg yolk/egg white on the aggregation characteristics of second-grade wheat flour
Shipin yu jixie, 2023 Objective: Egg yolk and egg white were added to wheat flour to provide data support for the processing and improvement of characteristic flour food.
WANG Yong-qing +4 more
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Frontiers in Microbiology, 2020 Salmonella enterica serovar Enteritidis is noted for its ability to survive the harsh antibacterial activity of egg white which is presumed to explain its occurrence as the major food-borne pathogen associated with the consumption of eggs and egg ...
Florence Baron +9 more
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Applied Sciences, 2022 Manufactured egg powders can be formulated to produce food products that vary in their properties. The present study aims to determine the effect of egg white content on the physicochemical characteristics and on the functionality and nutritional value ...
Liliana M. Vargas-del-Río +3 more
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