Results 121 to 130 of about 210,456 (202)

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

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

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

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

Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. [PDF]

Foods
Zhang H, Hua S, Liu M, Chuang R, Gao X, Li H, Xia N, Xiao C.   +7 more
europepmc   +1 more source

Retraction: Synthesis of non-toxic, biocompatible, and colloidal stable silver nanoparticle using egg-white protein as capping and reducing agents for sustainable antibacterial application. [PDF]

RSC Adv, 2022
Thiyagarajan K.
europepmc   +1 more source

Emerging strategies for controlled digestion of fat substitutes: Synergistic modification of egg white protein by combined polyphenol heat treatment for preparation of double network emulsion gel. [PDF]

Food Chem X
Zhang R, Liu J, Yu M, Mu Q, Yan Z, Zhang Y, Zhang Y, Zhang T, Liu X.   +8 more
europepmc   +1 more source

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing-Thawing Cycles. [PDF]

Antioxidants (Basel), 2021
Zhang Z, Xiong Z, Walayat N, Lorenzo JM, Liu J, Nawaz A, Xiong H.   +6 more
europepmc   +1 more source

Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion. [PDF]

Foods
Zhang H, Wei A, Chuang R, Xu L, Han C, Li H, Xia N.   +6 more
europepmc   +1 more source

Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions. [PDF]

J Food Sci Technol, 2021
Chang C, Li J, Su Y, Yang Y.
europepmc   +1 more source