Results 311 to 320 of about 2,931,680 (358)

Impact of saccharides on the foam properties of egg white: Correlation between rheological, interfacial properties and foam properties

, 2022
Jin Sun, Cuihua Chang, Yujie Su, Luping Gu, Yan-jun Yang, Junhua Li   +5 more
semanticscholar   +1 more source

Ovomucin may be the key protein involved in the early formation of egg-white thermal gel.

Food Chemistry, 2021
Jinqiu Wang, Xin Liu, Shu-gang Li, Hongliang Ye, Weichuan Luo, Qun Huang, F. Geng   +6 more
semanticscholar   +1 more source

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
Gellan gum was employed to modulate the technological functionality and in vitro degradation properties of egg white heat-induced hydrogels at different pH values (4.0 and 7.0).
J. Babaei, F. Khodaiyan, M. Mohammadian
semanticscholar   +1 more source

Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein

Food Hydrocolloids, 2019
This study investigated the impact of free radical-induced aggregation by a redox pair (ascorbic acid + H2O2) on physicochemical characteristics, structure, and rheology as well as the emulsifying and foaming capacity of egg white protein (EWP).
F. Alavi, Z. Emam-djomeh, Shima Momen, M. Mohammadian, M. Salami, A. Moosavi-Movahedi   +5 more
semanticscholar   +1 more source

Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage

LWT, 2019
The effects of ultrasonic treatment (180 W, 25 min) on the foaming and physicochemical properties of egg white from shell egg stored for seven periods (0, 15, 30, 45, 60, 75 and 90 d) were investigated in this study.
Yinxia Chen, Long Sheng, Mostafa M. Gouda, M. Ma   +3 more
semanticscholar   +1 more source

Selenium distribution in egg white proteins

Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung, 1993
The present studies were undertaken to characterize selenium distribution in egg white. Ion-exchange chromatography fast protein liquid chromatography (FPLC) and flow injection atomic (absorption) spectrometry (FIAS) were used to separate egg white proteins and to determine the selenium content of different fractions. After purification, nine different
Jacobs, K., Shen, L., Benemariya, H., Deelstra, Hendrik   +3 more
openaire   +3 more sources

Emulsifying properties of glycation or glycation-heat modified egg white protein.

Food Research International, 2019
To investigate the potential of glycation and/or heat modified egg white protein (EWP) as stabilizer for oil-in-water emulsions, glycated EWP (GEWP) was prepared by a dry-heated Maillard reaction using EWP and isomalto-oligosaccharide.
Chenying Wang, Junhua Li, Xin Li, Cuihua Chang, Mengqi Zhang, Luping Gu, Yujie Su, Yan-jun Yang   +7 more
semanticscholar   +1 more source

Gelatin as texture modifier and porogen in egg white hydrogel.

Food Chemistry, 2019
In the present study, composite egg white/gelatin hydrogels were produced and their porosity was increased through the subsequent removal of gelatin by leaching into water.
J. Babaei, M. Mohammadian, A. Madadlou
semanticscholar   +1 more source

Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability

, 2021
Yali Yu, Yu Guan, Jingbo Liu, Wen Hedi, Yiding Yu, Ting Zhang   +5 more
semanticscholar   +1 more source

Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

, 2021
Qiannan Zhao, Lixian Ding, Minquan Xia, Xi Huang, Kazuhiro Isobe, A. Handa, Z. Cai   +6 more
semanticscholar   +1 more source