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Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel. [PDF]

Food Chem X
Zhang R, Liu J, Yu M, Mu Q, Yan Z, Zhang Y, Zhang Y, Zhang T, Liu X.   +8 more
europepmc   +1 more source

From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality. [PDF]

Foods
Lukasiewicz M, Dymińska-Czyż M, Szymczyk B, Franczyk-Żarów M, Kostogrys R, Florkiewicz A, Ptaszek P, Zięć G, Filipiak-Florkiewicz A.   +8 more
europepmc   +1 more source

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Effect of egg white protein on the protein structure of highland barley noodles during processing.

Food Chemistry, 2023
The effect of egg white protein on the protein structure of highland barely noodles during processing was investigated, and the underlying mechanism was examined.
Xiangli Ding, Zhenyang Quan, Wenping Chang, Lun Li, Jian‐Ya Qian   +4 more
semanticscholar   +1 more source

Egg white protein-based delivery system for bioactive substances: a review

Critical reviews in food science and nutrition, 2022
Some bioactive substances in food have problems such as poor solubility, unstable chemical properties and low bioavailability, which limits their application in functional food. Recently, many egg white protein-based delivery carriers have been developed
Tiantian Liu, Yan Zhao, Na Wu, Shuping Chen, Mingsheng Xu, Huaying Du, Yao Yao, Yonggang Tu   +7 more
semanticscholar   +1 more source

3D direct writing egg white hydrogel promotes diabetic chronic wound healing via self-relied bioactive property.

Biomaterials, 2022
Recent developments have evidenced the remarkable achievements of hydrogel combining drugs or growth factors delivery on diabetic chronic wound management. However, these techniques remain unsatisfactory and are impeded by high-cost, complex purification
Lingling Guo, X. Niu, Xihang Chen, F. Lu, Jianhua Gao, Qiang Chang   +5 more
semanticscholar   +1 more source

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

, 2021
The impact of phosphates (sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate) on gelling properties of heat-induced egg white gel were investigated in this study.
Haobo Jin, Jiahui Chen, Jian Zhang, Long Sheng   +3 more
semanticscholar   +1 more source

Formulation and characterization of plant-based egg white analogs using RuBisCO protein.

Food Chemistry, 2022
RuBisCO protein, which can be isolated from abundant and sustainable plant sources, can mimic some of the desirable functional attributes of egg white proteins.
Hualu Zhou, Giang Vu, D. Julian Mcclements   +2 more
semanticscholar   +1 more source

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment.

Food Chemistry, 2021
In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied.
Hui Xue, Guowen Zhang, Tianfeng Han, Ruiling Li, Huilan Liu, Binghong Gao, Yonggang Tu, Yan Zhao   +7 more
semanticscholar   +1 more source

Antioxidant Stress and Anti-Inflammatory Activities of Egg White Proteins and Their Derived Peptides: A Review.

Journal of Agricultural and Food Chemistry, 2021
Oxidative stress and chronic inflammation are the common pathological bases of chronic diseases such as atherosclerosis, cancer, and cardiovascular diseases, but most of the treatment drugs for chronic diseases have side effects.
Na Zhou, Yan Zhao, Yao Yao, Na Wu, Mingsheng Xu, Huaying Du, Jianping Wu, Yonggang Tu   +7 more
semanticscholar   +1 more source