Comparative Safety of Baked Egg, Egg Yolk, and Egg White in Young Children with Egg Allergy.
Int Arch Allergy ImmunolOhara Y, Matsumoto Y, Fujita M, Inuo C.
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Protein-Protein Interactions and Structure of Heat-Set Gels Based on Pea Protein and Egg White Mixtures. [PDF]
GelsKuang J +6 more
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Investigation on appearance, texture, and molecular structure of heat-alkali synergistically induced egg white gel. [PDF]
Food Chem XYang S +6 more
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The CorC proteins MgpA (YoaE) and CorC protect from excess-magnesium stress and are required for egg white tolerance and virulence in <i>Salmonella</i>. [PDF]
mBioIwadate Y, Slauch JM.
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Research note: Proteomics profiling reveal key proteins in egg white emulsification. [PDF]
Poult SciLuo T +5 more
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The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi. [PDF]
FoodsWang Y, Zhai Z, Yu X, Li D.
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Transient Expression of Hen Egg White Lysozyme (EWL) in <i>Nicotiana benthamiana</i> Influences Plant Pathogen Infection. [PDF]
Life (Basel)Meng Z, Wang H, Jia C, Chen G, Zhao M.
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The chicken egg white proteome
Proteomics, 2007AbstractUsing 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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Analytical and Bioanalytical Chemistry, 2010 Whipped egg-white ...
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