Results 11 to 20 of about 2,931,680 (358)
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
doaj +1 more source
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
doaj +1 more source
The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review
Foods, 2021 Eggs are a whole food which affordably support human nutritional requirements worldwide. Eggs strongly resist bacterial infection due to an arsenal of defensive systems, many of which reside in the egg white.
Julien Legros +9 more
semanticscholar +1 more source
Ultrasonics sonochemistry, 2022 Highlights • Ultrasound can improve the gel properties of duck egg white protein gel.• Ultrasound can promote the hydrophobic interaction and hydrogen bond of egg white.• Synergetic phosphorylation/ultrasound can promote the crosslinking of egg white ...
Hui Xue +5 more
semanticscholar +1 more source
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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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. It was isolated from chicken egg white and has later
Kupaj, Patryk +3 more
openaire +3 more sources
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
doaj +1 more source
Synergistic effects of sugar beet pectin and laccase on gel properties of egg white
Food Science of Animal Products, 2023 It is of great significance to improve the gel properties of egg white for their related products. This goal was accomplished by investigating the gel properties of egg white via interacting with pectin and laccase, and revealing their mechanisms ...
Minquan Xia +3 more
doaj +1 more source
Effect of polysaccharides on the functional properties of egg white protein: A review.
Journal of Food Science, 2021 Egg white protein (EWP) was one of the high-quality protein sources and widely used in the food industries because of excellent emulsifying, gelling, and foaming properties.
Wen He +7 more
semanticscholar +1 more source
The Effect of Pretreatment of Ultrasound Waves on the Functional Characteristics of Freeze-dried Egg White Powder [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2023 Egg plays an important role in the food processing due to the high nutritional value,functional properties and participation in nonenzymatic browning reactions to enhance the aroma Egg plays an important role in the food processing due to the high ...
Mehrnoush Borhani Esfahani +2 more
doaj +1 more source