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Moderation-excess interactions of epigallocatechin gallate and CaCl₂ modulate the gelation performance of egg white transparent gels. [PDF]

Food Chem X
Chen W, Chen X, Liang W, Liao H, Qin H, Chen B, Ai M.   +6 more
europepmc   +1 more source

Effects of Ultrasound-Assisted Soy Lecithin Addition on Rehydration Behavior and Physical Properties of Egg White Protein Powder. [PDF]

Foods
Cao S, Liu X, Zheng Z, Yan Z, Zhang T, Liu J, Yu T.   +6 more
europepmc   +1 more source

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Egg white proteins

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.
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Whipped egg-white challenge

Analytical and Bioanalytical Chemistry, 2010
Whipped egg-white ...
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Purification of egg‐white allergens

Allergy, 1995
Purification procedures for the four egg‐white proteins ovomucoid, ovotransferrin, ovalbumin, and lysozyme are presented with reference to mechanistic studies at epitope levels of allergic reactions to these proteins. The applied procedures resulted in four preparations containing less than 0.1% contaminating proteins each.
Ebbehø, K., Dahl, A. M., Frøkiær, H., Nørgaard, A., Poulsen, L. K., Barkholt, V.   +5 more
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Conductivity and Photoconductivity in Egg White

Science, 1969
Activation energies of 1.47 to 2.94 electron volts were obtained in egg white. These values are too large to be consistent with the large observed currents if one uses a semiconductor model and indicate that the standard semiconductor model is inappropriate for this biological material.
Grace Marmor Spruch, Charles Peskin
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The chicken egg white proteome

PROTEOMICS, 2007
AbstractUsing 1‐D PAGE and LC‐MS/MS and MS3 we identified 78 chicken egg white proteins, 54 of which were identified in egg white for the first time. All proteins were quantitated by calculating their exponentially modified protein abundance index (emPAI). Some previously known egg white components not characterized by amino acid sequences before, such
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