Results 311 to 320 of about 530,749 (361)

Exploring the Potential of Duck Egg White Jelly: Enhancing Texture, Reducing Phosphate, and Innovating Emulsified Meat Snacks. [PDF]

Foods
Zheng NY, Chen YP, Liu YC, Shiu JS, Chang LB, Wang SY.   +5 more
europepmc   +1 more source

Egg White-Based Gels with Candelilla Wax: A Study of Rheological, Mechanical, Calorimetric and Microstructural Properties. [PDF]

Gels
Cisneros-García I, Salgado-Cruz MP, García-Hernández AB, Gutiérrez-López GF, Hernández-Sánchez H, Camacho-Díaz BH, Alamilla-Beltrán L.   +6 more
europepmc   +1 more source

Utilizing Chicken Egg White and L-Cysteine for Green Synthesis of Carbon Dots: Rapid and Cost-Effective Detection of Cu²⁺ Ions. [PDF]

Materials (Basel)
Cardoso-Ávila PE, Pichardo-Molina JL.
europepmc   +1 more source

Egg white hydrolysate peptides act as antimicrobial and anti-inflammatory agents for acne. [PDF]

Heliyon
Wanthong A, Boonmark C, Vaisopha N, Roytrakul S, Tankrathok A, Taemaitree L, Daduang S, Boonlue S, Khunkitti W, Klaynongsruang S, Jangpromma N.   +10 more
europepmc   +1 more source

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Egg white proteins

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

Whipped egg-white challenge

Analytical and Bioanalytical Chemistry, 2010
Whipped egg-white ...
openaire   +3 more sources

Purification of egg‐white allergens

Allergy, 1995
Purification 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., Dahl, A. M., Frøkiær, H., Nørgaard, A., Poulsen, L. K., Barkholt, V.   +5 more
openaire   +3 more sources

Proteomic Analysis of Hen Egg White

Journal of Agricultural and Food Chemistry, 2006
Hen egg white is an original biological fluid in which major proteins have been widely studied, unlike the minor components. In this study, two-dimensional electrophoresis associated with mass spectrometry enabled the separation of 69 protein spots and their matching with major proteins, which were already known, and with minor proteins.
Guérin-Dubiard, Catherine, Pasco, Maryvonne, Mollé, Daniel, Désert, Colette, Croguennec, Thomas, Nau, Francoise   +5 more
openaire   +4 more sources

Inhalant allergy to egg yolk and egg white proteins

Clinical & Experimental Allergy, 1998
BackgroundSeveral egg white and egg yolk and avian proteins have been described as a cause of inhalant allergy. Sometimes inhalational type I hypersensitivity to these proteins is associated with food allergy to egg.ObjectiveWe studied two patients who experienced respiratory and food allergic symptoms upon exposure to egg or avian antigens through the
S, Quirce, M L, Díez-Gómez, P, Eiras, M, Cuevas, G, Baz, E, Losada   +5 more
openaire   +2 more sources

The chicken egg white proteome

PROTEOMICS, 2007
AbstractUsing 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
openaire   +3 more sources