Results 81 to 90 of about 78,578 (193)
, 2011 Various crystal forms of calcium carbonate were successfully synthesized with CaCl2 and Na2CO3 in 10%(V/V) egg white protein solution system at 20 °C, 40 °C and 60 °C, respectively.
Wen Kun Zhu +4 more
core +1 more source
Processing peracetic acid treated bloodmeal into bioplastic
, 2012 Renewable and biodegradable bioplastics can be produced from biopolymers such as proteins. Animal blood is a by-product from meat processing and is rich in protein. It is dried into low value bloodmeal and is used as animal feed or fertiliser.
Verbeek, Casparus Johan R. +2 more
core
Are plant protein ingredients efficient egg white replacers in foams ?
International audienceTo meet the increasing demand for protein and environment sustainability, there is a necessity to support protein transition by expanding the range of plant-based protein products.
Goussé, Emeline +8 more
core +2 more sources
Functional and cake-baking properties of egg white, bovine blood plasma and their protein fractions
, 1994 Heat denaturation, foaming, emulsification, and cake-baking properties of egg white, blood plasma, and their protein components were characterized and compared.
Raeker, Maide
core +1 more source
Isolation and Purification of Egg White Antigens
پزشکی بالینی ابن سینا, 2002 Egg white is one of the important nutrients that frequently induces allergic reactions, particulary in atopic children .The proteins of egg white are common causes of hyper - sensitivity symptoms among atopic individuals so in the way of ...
Forougheh Din Mohammadpouri +1 more
doaj
Impact of high-intensity ultrasound probe on the functionality of egg white proteins
, 2014 High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important ...
Dojčinović, Marina +6 more
core
Composition and properties of egg white
, 2017 Eggs are the most economical and abundant source of high-quality dietary protein, and are noteworthy for both their nutritional and functional properties.
null null +2 more
core +1 more source
THE ANTIBACTERIAL ACTIVITY OF THE EGG WHITE PROTEIN CONALBUMIN [PDF]
Journal of Bacteriology, 1952 R E, FEENEY, D A, NAGY
openaire +2 more sources
Effects of heat treatment on rheological properties of pea and egg white protein mixtures
, 2020 International audiencePartial substitution of animal protein by plant protein is a new opportunity to produce sustainable food for human beings. However, separated studies of plant protein and egg white cannot help to have a direct understanding of the ...
Saurel, Rémi +2 more
core +1 more source