Results 171 to 180 of about 78,578 (193)

Formulation and characterization of plant-based egg white analogs using RuBisCO protein

Food Chemistry, 2022
Hualu Zhou, Giang Vu, David Julian Mcclements   +2 more
exaly  

Egg Proteins, Separation of Egg White Proteins by Paper Electrophoresis

Journal of Agricultural and Food Chemistry, 1956
R. J. Evans, S. L. Bandemer
openaire   +1 more source

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

Food Hydrocolloids, 2023
Minhui Ai, Yongguo Jin, Zhaoxia Cai
exaly  

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

Food Hydrocolloids, 2021
Minquan Xia, Xi Huang, Akihiro Handa
exaly  

Flavin-Protein Interaction in Egg White Flavoprotein

The Journal of Biochemistry, 1973
M, Nishikimi, Y, Kyogoku
openaire   +2 more sources

Flame retardant cellulosic fabrics via layer-by-layer self-assembly double coating with egg white protein and phytic acid

Journal of Cleaner Production, 2020
Xiao-Hui Liu, Yuanlin Ren, Bowen Cheng   +2 more
exaly  

Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility

Food Hydrocolloids, 2023
Yuanqi Lv, Lilan Xu, Tingting Tang
exaly  

Effect of polysaccharides on the functional properties of egg white protein: A review

Journal of Food Science, 2021
Yan Zhao, Mingsheng Xu, Huaying Du
exaly  

Proteins of chicken, duck, and turkey egg white

Biochimica et Biophysica Acta, 1954
L R, MACDONNELL, E D, DUCAY, T F, SUGIHARA, R E, FEENEY   +3 more
openaire   +2 more sources

Effect of oxidative modification on structural and foaming properties of egg white protein

Food Hydrocolloids, 2018
Xiang Duan, Mei Li, Jing Shao
exaly