Results 191 to 200 of about 530,749 (361)
Biological Reviews, EarlyView.ABSTRACT Oropharyngeal food processing exhibits a remarkable diversity among vertebrates, reflecting the evolution of specialised ‘processing centres’ associated with the mandibular, hyoid, and branchial arches. Although studies have detailed various food‐processing strategies and mechanisms across vertebrates, a coherent and comprehensive terminology ...
Daniel Schwarz +6 more
wiley +1 more source
Hydrolysis kinetics amino acid profiling and antioxidant properties of enzymatic hydrolysates from desalted egg white. [PDF]
Sci RepRungchang S +7 more
europepmc +1 more source
Egg Replacement in High Ratio Cakes With Plant Proteins With Varying Functional Properties
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Ten commercial proteins from different botanical sources and suppliers (different processing methods) were tested for their functionality and application in cakes as an egg replacement ingredient. Findings Differences in protein functionality were found and attributed to both the proximate composition (e.g., the fat ...
Elizabeth Murray‐Nalbandian +3 more
wiley +1 more source
Integrated Environmental Assessment and Management, EarlyView., 2023 Abstract In the Lake Koocanusa‐Kootenai River system (Montana, USA and British Columbia, Canada), selenium (Se) contamination has become an international concern and is suspected to contribute to the observed burbot (Lota lota) population collapse. Due to our limited ability to sample burbot in Lake Koocanusa for monitoring studies, we used a reference
Stephanie D. Graves +6 more
wiley +1 more source
Novel Egg White Protein-Chitin Nanocrystal Biocomposite Films with Enhanced Functional Properties. [PDF]
Polymers (Basel)Baquero-Aznar V +6 more
europepmc +1 more source
Utilization of non-thermal-coagulating protein of egg white for enteral hyperalimentation.
, 1985 Yoshiyuki Nishikawa
openalex +2 more sources
Carbon Energy, EarlyView.Traditional carbon materials show limited high‐temperature oxidation resistance, which becomes pronounced above 673 K and significantly restricts their practical applicability. To address this challenge, enhancing polarization loss and leveraging its negative temperature dependence to offset the temperature‐induced increase in conductance loss are ...
Yang Li +9 more
wiley +1 more source
Cold-set gels from fresh duck egg white for probiotic delivery and application in mayonnaise. [PDF]
Poult SciLiu YC +4 more
europepmc +1 more source
Cytoskeleton, EarlyView.ABSTRACT Cooperativity between cytoskeletal proteins is crucial for spatiotemporal coordination in biological processes, like oogenesis. In mammalian and Drosophila oogenesis, proper assembly and function of actin networks require coordination between actin assembly factors Spire and formins, as well as actin‐associated proteins like myosins and Rab ...
Joseph Y. Ong +7 more
wiley +1 more source