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Food Chemistry, 2021
The effect of egg white protein addition on the fibrous structure and protein aggregation of textured wheat gluten (TWG) extrudates was investigated. The hardness, springiness, chewiness, and degree of texturization of TWG significantly increased with ...
Jingya Peng +3 more
semanticscholar +1 more source
The effect of egg white protein addition on the fibrous structure and protein aggregation of textured wheat gluten (TWG) extrudates was investigated. The hardness, springiness, chewiness, and degree of texturization of TWG significantly increased with ...
Jingya Peng +3 more
semanticscholar +1 more source
Food & Function, 2021
Egg white has high protein content and numerous biological/functional properties. However, reported allergenicity for some of the proteins in egg white is an issue that needs to be paid exclusive attention.
Behzad Gazme +2 more
semanticscholar +1 more source
Egg white has high protein content and numerous biological/functional properties. However, reported allergenicity for some of the proteins in egg white is an issue that needs to be paid exclusive attention.
Behzad Gazme +2 more
semanticscholar +1 more source
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
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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Food Chemistry
Egg white protein's functional properties and digestibility can be significantly affected by processing methods. In this study, a novel combined ultrasound-heating (UH) pretreatment protocol was developed, where liquid egg white was subjected to ...
Gan Hu +5 more
semanticscholar +1 more source
Egg white protein's functional properties and digestibility can be significantly affected by processing methods. In this study, a novel combined ultrasound-heating (UH) pretreatment protocol was developed, where liquid egg white was subjected to ...
Gan Hu +5 more
semanticscholar +1 more source
, 2020
In this work, facile and inexpensive egg white protein with numerous amino acids, calcium, ferric, sulfur, and phosphorus was firstly explored to flame retard cellulosic fabrics.
Xiao-hui Liu +8 more
semanticscholar +1 more source
In this work, facile and inexpensive egg white protein with numerous amino acids, calcium, ferric, sulfur, and phosphorus was firstly explored to flame retard cellulosic fabrics.
Xiao-hui Liu +8 more
semanticscholar +1 more source
, 2020
Preserved egg is an alkaline egg product and traditionally relied on the addition of certain heavy metal ions to ensure its quality. To solve the possible safety problem of the heavy metal ions (Cu2+) in preserved egg and improve the pickling process ...
C. Deng +7 more
semanticscholar +1 more source
Preserved egg is an alkaline egg product and traditionally relied on the addition of certain heavy metal ions to ensure its quality. To solve the possible safety problem of the heavy metal ions (Cu2+) in preserved egg and improve the pickling process ...
C. Deng +7 more
semanticscholar +1 more source
An insight on egg white: From most common functional food to biomaterial application.
Journal of Biomedical Materials Research. Part B - Applied biomaterials, 2020Natural egg white tis widely used as an ingredient in nutritional foods and for food processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its heat setting, biocompatibility, and low cost, research into the ...
Xu Dong, Yu-Qing Zhang
semanticscholar +1 more source
Purification of egg‐white allergens
Allergy, 1995Purification 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. +5 more
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, 2020
Dry heat treatment is normally used to improve foaming properties of egg white powder (EWP), which actually needs long production cycle with low efficiency.
W. Xin +5 more
semanticscholar +1 more source
Dry heat treatment is normally used to improve foaming properties of egg white powder (EWP), which actually needs long production cycle with low efficiency.
W. Xin +5 more
semanticscholar +1 more source