Results 181 to 190 of about 78,578 (193)

Egg white protein functionality

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

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

Food Chemistry, 2018
Yujie Chi
exaly  

Effect of fresh egg white addition on the quality characteristics and protein aggregation of oat noodles

Food Chemistry, 2020
Xiao-Na Guo, Ke-Xue Zhu
exaly  

Bioactives of Egg White Proteins and Peptides

2023
Xiaoyu Bao, Zihan Wang, Jianping Wu
openaire   +1 more source

Protective effects of soybean protein and egg white protein on the antibacterial activity of nisin in the presence of trypsin

Food Chemistry, 2018
Dan Pan, Limin Hao, Qiaozhen Kang
exaly  

Novel peptides derived from egg white protein inhibiting alpha-glucosidase

Food Chemistry, 2011
Zhipeng Yu, Wenzhu Zhao, Yiding Yu
exaly  

Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior

Food Hydrocolloids, 2019
Tina F Buhl, Claus Hviid Christensen, Marianne Hammershøj   +2 more
exaly  

The Proteins of Egg White: The Proteins in Egg White and their Relationship to the Blood Proteins of the Domestic Fowl as Determined by the Precipitin Reaction

Journal of Infectious Diseases, 1928
L. Hektoen, A. G. Cole
openaire   +1 more source

Effect of egg white protein on the protein structure of highland barley noodles during processing

Food Chemistry
Zhen-Yang Quan, Jian-Ya Qian
exaly  

Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions

Food Hydrocolloids, 2016
Cuihua Chang, Fuge Niu, Luping Gu
exaly