Results 291 to 300 of about 129,484 (315)

Proteomic analysis of egg white proteins during storage

Proteomics, 2011
Yue Liang, Nat N V Kav, Jianping Wu
exaly  

Effect of oxidative modification on structural and foaming properties of egg white protein

Food Hydrocolloids, 2018
Xiang Duan, Mei Li, Jing Shao
exaly  

Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

Food Hydrocolloids, 2019
Junhua Li, Cuihua Chang, Chenying Wang   +2 more
exaly  

Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior

Food Hydrocolloids, 2019
Tina F Buhl, Claus Hviid Christensen, Marianne Hammershøj   +2 more
exaly  

Physicochemical and nutritional characteristics of preserved duck egg white

Poultry Science, 2014
Yan Zhao, Yonggang Tu, Mingsheng Xu
exaly  

Effect of NaCl on thermal aggregation of egg white proteins from duck egg

Food Chemistry, 2011
Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan   +2 more
exaly  

Egg white injury

Internal and Emergency Medicine, 2008
CAMMALLERI L, BENTIVEGNA P, MALAGUARNERA, Mariano   +2 more
openaire   +2 more sources

Effects of enriching with gellan gum on the structural, functional, and degradation properties of egg white heat-induced hydrogels

International Journal of Biological Macromolecules, 2019
Jamal Babaei, Faramarz Khodaiyan, Mehdi Mohammadian   +2 more
exaly  

DRIED EGG‐WHITE

Journal of Food Science, 1936
A. K. BALLS, T. L. SWENSON
openaire   +1 more source

Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition

Food Hydrocolloids, 2018
Junhua Li, Chenying Wang, Yujie Su
exaly