Results 201 to 210 of about 1,011 (214)

Physicochemical properties, 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
Ke-Xue Zhu, Xiao-Na Guo
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
Jike Lu, Dan Pan, Limin Hao
exaly  

Novel peptides derived from egg white protein inhibiting alpha-glucosidase

Food Chemistry, 2011
Zhipeng Yu, Feng Chen, Jingbo Liu
exaly  

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

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

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

Food Chemistry
Jian-Ya Qian, Zhenyang Quan
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

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

Food Hydrocolloids, 2016
Fuge Niu, Luping Gu, Yujie Su
exaly  

Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels

European Food Research and Technology, 2014
Yujie Su, Yuntao Liu, Chenying Wang
exaly