Results 191 to 200 of about 1,011 (214)
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Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

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

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

Food Hydrocolloids, 2021
Xi Huang, Akihiro Handa, ZhaoXia Cai
exaly  

Flavin-Protein Interaction in Egg White Flavoprotein

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

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

Food Hydrocolloids, 2020
Brent S. Murray, Anwesha Sarkar
exaly  

Egg white protein functionality

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

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

Journal of Cleaner Production, 2020
Bowen Cheng, Yuanlin Ren, Xiao-hui Liu
exaly  

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

Journal of Food Science, 2021
Yan Zhao, Wu Na, Yong-Gang Tu
exaly  

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

Food Hydrocolloids, 2018
Xuebo Liu, Haiying chen, Xueming Xu
exaly  

Proteins of chicken, duck, and turkey egg white

Biochimica et Biophysica Acta, 1954
L R, MACDONNELL   +3 more
openaire   +2 more sources

Development of egg white protein aerogels as new matrix material for microencapsulation in food

Journal of Supercritical Fluids, 2015
Ulrich Kulozik   +2 more
exaly  
egg white
egg
protein
gel properties
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