Results 261 to 270 of about 2,870,596 (316)

Antibacterial Composites Based on Alginate/Egg White and ZnO Nanoparticles with the Addition of Essential Oils. [PDF]

Gels
Nicoară AI, Anton AV, Trușcă RD, Bîrcă AC, Ilie CI, Dițu LM.   +5 more
europepmc   +1 more source

Effect of Corn Starch as Stabilizer Particle in Combination with Egg White Proteins in Natural Rubber Latex Biofoams Produced by Microwave Foaming. [PDF]

Polymers (Basel)
Amezúa-Arranz C, Oliveira Salmazo L, López-Gil A, Rodríguez-Pérez MÁ.   +3 more
europepmc   +1 more source

Development and characterization of egg white protein-pullulan-pomegranate peel polyphenol composite films for berry fruits preservation. [PDF]

Food Chem X
Yu L, Yu H, Liu S, Meng X, Yang J, Wang Y, Li X.   +6 more
europepmc   +1 more source

Ultrasound-assisted ethanol induced gelation of egg white: Effects on gel properties, water distribution and microstructure. [PDF]

Ultrason Sonochem
Liu L, Li X, Zhang P, Yan W, Wu Y, Song H, An F, Luo P, Jin G, Huang Q.   +9 more
europepmc   +1 more source

On the Frothiness of Egg White

Journal of Home Economics of Japan, 1958
openaire   +1 more source

Comparative Safety of Baked Egg, Egg Yolk, and Egg White in Young Children with Egg Allergy.

Int Arch Allergy Immunol
Ohara Y, Matsumoto Y, Fujita M, Inuo C.
europepmc   +1 more source

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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
Karlheinz Mann
exaly   +4 more sources

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
openaire   +3 more sources

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.
G M, Spruch, C, Peskin
openaire   +2 more sources

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.
openaire   +2 more sources