Results 111 to 120 of about 78,578 (193)

Improved immune-enhancing activity of egg white protein ovotransferrin after enzyme hydrolysis. [PDF]

J Anim Sci Technol, 2021
Lee JH, Kim HJ, Ahn DU, Paik HD.
europepmc   +1 more source

Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein. [PDF]

Foods
Hu Y, Hu Y, Wu H, Bao L, Shi X, Wu C, Cui B, Liang H, Zhou B.   +8 more
europepmc   +1 more source

Pigeon egg white protein-based transparent durable hydrogel via monodisperse ionic surfactant-mediated protein condensation. [PDF]

Sci Rep, 2022
Zhou X, Chen Z, Nojima T.
europepmc   +1 more source

The Impact of <i>κ</i>-Carrageenan on the Textural, Microstructural, and Molecular Properties of Heat-Induced Egg White Protein Gel. [PDF]

Food Sci Nutr
Wei Y, Lin S, Lin W, Nie Y, Zou X, Zheng Y, Li B, He Y, Huang Y, Huang Y.   +9 more
europepmc   +1 more source

Egg White Protein Ovotransferrin-Derived IRW (Ile-Arg-Trp) Inhibits LPS-Induced Barrier Integrity Dysfunction and Inflammation in Caco-2 Cells. [PDF]

J Agric Food Chem, 2022
Bao X, Wu J.
europepmc   +1 more source

The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi. [PDF]

Foods
Wang Y, Zhai Z, Yu X, Li D.
europepmc   +1 more source

Egg White Protein Feeding Facilitates Skeletal Muscle Gain in Young Rats with/without Clenbuterol Treatment. [PDF]

Nutrients, 2021
Koshinaka K, Honda A, Iizumi R, Miyazawa Y, Kawanaka K, Sato A.   +5 more
europepmc   +1 more source

Characteristics of exopolysaccharides - egg white protein composite gel and its application in low - fat sausage. [PDF]

Food Chem X
Jin G, Zhang M, Wang X, Zhang Y, Jiang G, Mei L.   +5 more
europepmc   +1 more source

A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations. [PDF]

Foods, 2022
Zhao Y, Wang P, Xu Y, Zeng X, Xu X.
europepmc   +1 more source

Structural and functional characterization of papain-assisted ultrasound pretreated egg white hydrolysis

, 2016
The main objective of this research is to quantitatively investigate the impact of high intensity ultrasound waves generated by probe-type sonicator on the selected functional and structural properties of papainassisted egg white protein hydolysis ...
Šekuljica, Nataša, Stefanović, Andrea, Jovanović, Jelena, Luković, Nevena, Grbavčić, Sanja, Knežević-Jugović, Zorica, Bugarski, Branko   +6 more
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