The Effects of Ultra-High Pressure Combined with Egg White Protein on the Gel Physical Properties of Reduced-Salt Shrimp Surimi. [PDF]
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]
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]
Jin G +5 more
europepmc +1 more source
Egg White Protein Feeding Facilitates Skeletal Muscle Gain in Young Rats with/without Clenbuterol Treatment. [PDF]
Koshinaka K +5 more
europepmc +1 more source
Citric Acid Improves Egg White Protein Foaming Characteristics and Meringue 3D Printing Performance. [PDF]
Zhang H +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]
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]
Zhang R +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]
Zhang Z +6 more
europepmc +1 more source
Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion. [PDF]
Zhang H +6 more
europepmc +1 more source
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions. [PDF]
Chang C, Li J, Su Y, Yang Y.
europepmc +1 more source

