Results 181 to 190 of about 210,456 (202)

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

Food Hydrocolloids, 2023
Yuanqi Lv
exaly  

pH-induced egg white protein foaming properties enhancement: Insight into protein structure and quantitative proteomic analysis at protein adsorption layer

Food Hydrocolloids, 2023
Xuanting Liu
exaly  

Egg white protein functionality

Trends in Food Science & Technology, 1995
openaire   +1 more source

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

Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties

Food Hydrocolloids, 2022
Ramesh Kumar Saini
exaly  

Food protein‐induced enterocolitis syndrome triggered by egg yolk and egg white

Pediatric Allergy and Immunology, 2020
Makoto Nishino, Sakura Sato, Ken‐ichi Nagakura, Kyohei Takahashi, Tomoyuki Asaumi, Kiyotake Ogura, Motohiro Ebisawa, Noriyuki Yanagida   +7 more
openaire   +2 more sources

Breast cancer statistics, 2015: Convergence of incidence rates between black and white women

Ca-A Cancer Journal for Clinicians, 2016
Carol E Desantis, Ann Goding Sauer Msph, Robert A Smith   +2 more
exaly  

Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties

Food Hydrocolloids, 2020
Brent S Murray, Anwesha Sarkar
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

Vitamin D–Binding Protein and Vitamin D Status of Black Americans and White Americans

New England Journal of Medicine, 2013
Camille E Powe, Michele K Evans, Alan B Zonderman   +2 more
exaly