Results 301 to 310 of about 2,931,680 (358)

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

Food Hydrocolloids, 2019
The ability of aquafaba to act as an egg white substitute was tested as effect of change in the level of pH and conductivity of aquafaba. The properties of aquafaba and egg white were analyzed by protein composition, dry matter content and protein ...
Tina F. Buhl, C. Christensen, M. Hammershøj   +2 more
semanticscholar   +1 more source

Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

Food Hydrocolloids, 2019
Effects of egg white (EW) modified by different concentrations (0.2%, 0.4%, 0.6%, 0.8% w/w) of tea polyphenols (TP) on physicochemical properties and microstructure properties of surimi gel were investigated.
Xuxia Zhou, Ting Chen, Honghan Lin, Hong Chen, Jianhua Liu, Fei Lyu, Yuting Ding   +6 more
semanticscholar   +1 more source

Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

, 2020
Lactic acid fermentation is a green technology to modify functionalities of food ingredients, including proteins. In this study, the commercial lactic acid bacteria (Streptococcus thermophiles and Lactobacillus bulgaricus) were used to ferment egg white ...
Ya-Fen Jiang, Jie Jia, D-M. Xiong, Xueming Xu, Yan-jun Yang, Xuebo Liu, Xiang Duan   +6 more
semanticscholar   +1 more source

Influence of treatment-induced modification of egg white proteins on foaming properties

Food Hydrocolloids, 2019
Different treatment methods induce modification of egg white proteins (EWPs) in different ways, which can affect foaming properties. Recent findings on the effects of various treatments (heating, high hydrostatic pressure, high-pressure micro ...
Negar Gharbi, M. Labbafi
semanticscholar   +1 more source

In-vitro-digestion and swelling kinetics of whey protein, egg white protein and sodium caseinate aerogels

, 2020
Supercritically dried protein aerogels made of whey protein, egg white protein or sodium caseinate were assessed as potential transportation and protection matrices for valuable components in food, nutraceutical or pharmaceutical applications.
C. Kleemann, Raffael Schuster, Elisabeth Rosenecker, I. Selmer, I. Smirnova, U. Kulozik   +5 more
semanticscholar   +1 more source

Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin.

Food Chemistry, 2019
This study investigated the encapsulation of curcumin into egg white protein (EWP) nanoparticles. Processing conditions used to formulate the nanoparticles, including pH and the addition of ethanol, were used to control the unfolding and aggregation ...
Cuihua Chang, T. Meikle, Yujie Su, Xuting Wang, Chaitali Dekiwadia, C. Drummond, C. Conn, Yan-jun Yang   +7 more
semanticscholar   +1 more source

Egg-white sensitivity and atopic eczema

Journal of Allergy and Clinical Immunology, 1974
Abstract Thirty-four children with atopic eczema were studied for egg-white sensitivity. Clinical manifestations, skin reactivity to egg-white antigen, IgE, by radioimmunoassay (RIA), and specific reaginic IgE antibodies to egg white by the radioallergosorbent test (RAST) were evaluated.
S, Schur, J S, Hyde, J I, Wypych
openaire   +2 more sources

An overview of the functional properties of egg white proteins and their application in the food industry

Food Hydrocolloids, 2022
S. M. Razi, H. Fahim, Sepideh Amirabadi, A. Rashidinejad   +3 more
semanticscholar   +1 more source

Changes in physico-chemical properties, microstructures, molecular forces and gastric digestive properties of preserved egg white during pickling with the regulation of different metal compounds

, 2020
In this paper, the effects of three different metal compounds, including lead oxide, copper sulfate, mixed compound of zinc sulfate and copper sulfate, on the physico-chemical properties, microstructures, molecular forces and digestion characteristics of
Yan Zhao, Dan Cao, Y. Shao, Chunhong Xiong, Jian-ke Li, Yonggang Tu   +5 more
semanticscholar   +1 more source

Preparation of deglycosylated egg white avidin

Applied Biochemistry and Biotechnology, 1995
A simple procedure for the preparation of deglycosylated avidin is described. Commercially obtained avidin was treated with a mixed microbial culture. The cells were capable of growing on the oligosaccharide residues, but generally ignored the polypeptide portion of the egg white glycoprotein.
E A, Bayer, F, De Meester, T, Kulik, M, Wilchek   +3 more
openaire   +2 more sources