Results 221 to 230 of about 102,497 (280)
Some of the next articles are maybe not open access.
Food Chemistry, 2018
The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated.
Wenfei Xiong +5 more
semanticscholar +1 more source
The contribution of the emulsion rheological properties and the viscoelastic of the interface adsorbed layer to the emulsification mechanism of ovalbumin (OVA)-chitosan (CS) mixtures were investigated.
Wenfei Xiong +5 more
semanticscholar +1 more source
The sulfhydryl groups of ovalbumin
Archives of Biochemistry and Biophysics, 1951Abstract 1. 1. The reactivity of the sulfhydryl groups of ovalbumin has been investigated by iodine oxidation studies and by a titrimetric method with p-chloromercuribenzoate. The titrimetric method involved the addition of p-chloromercuribenzoate to solutions of the protein buffered at pH 5.3 and back titration of the excess or unreacted mercury
L R, MacDONNELL, R B, SILVA, R E, FEENEY
openaire +2 more sources
Structural characteristics and rheological properties of ovalbumin-gum arabic complex coacervates
Food Chemistry, 2018After formation of the ovalbumin (OVA)-gum arabic (GA) complex coacervates, a more ordered crystal structure was obtained, and the protein denaturation temperature increased from 72 to 96 °C.
Fuge Niu, Weichun Pan, Yujie Su
exaly +2 more sources
Interfacial and enhanced emulsifying behavior of phosphorylated ovalbumin.
International Journal of Biological Macromolecules, 2019Improvement of emulsifying properties by phosphorylation could have a wide potential application in food industry. In this study, ovalbumin (OVA) was phosphorylated under wet-heating in the presence of sodium tripolyphosphate.
Shitao Tang +4 more
semanticscholar +1 more source
International Archives of Allergy and Immunology, 2009
The influence of feeding ovalbumin (OA) on the development of IgE/IgG antibodies and delayed-type hypersensitivity (DTH) against OA was studied in rats colonized from birth with an Escherichia coli genetically manipulated to produce OA. At 21 days of age, colonized pups and pups with a normal intestinal flora were weaned onto either an OA-containing or
A, Dahlman +5 more
openaire +2 more sources
The influence of feeding ovalbumin (OA) on the development of IgE/IgG antibodies and delayed-type hypersensitivity (DTH) against OA was studied in rats colonized from birth with an Escherichia coli genetically manipulated to produce OA. At 21 days of age, colonized pups and pups with a normal intestinal flora were weaned onto either an OA-containing or
A, Dahlman +5 more
openaire +2 more sources
pH and heat induced structural changes of chicken ovalbumin in relation with antigenic properties
International Journal of Biological Macromolecules, 2016Nicoleta Stanciuc +2 more
exaly +2 more sources
Imprinted proteins for determination of ovalbumin
Analytical and Bioanalytical Chemistry, 2022A strategy to design imprinted proteins (IPs) able to detect a glycoprotein (ovalbumin, OVA) was proposed. Glucose oxidase (GOx) was used as a matrix for obtaining the binding cavities with high specificity towards the template protein. The effective method to purify the obtained IPs from the template molecules was developed based on a combination of ...
Pavel, Pidenko +3 more
openaire +2 more sources
Interactions and emulsifying properties of ovalbumin with tannic acid
LWT, 2018Ovalbumin (OVA) is a good emulsifier; however, its emulsifying properties are easily affected by food components. In this study, tannic acid (TA) was used as a model polyphenol to interact with OVA.
Yang Chen +7 more
semanticscholar +1 more source
Reduction of allergenicity of irradiated ovalbumin in ovalbumin-allergic mice
Radiation Physics and Chemistry, 2007Abstract Egg allergy is one of the most serious of the immediate hypersensitivity reactions to foods. Such an allergic disorder is mediated by IgE antibodies stimulated by T-helper type 2 (Th2) lymphocytes. This study was undertaken to evaluate changes of allergenicity and cytokine profiles by exposure of irradiated ovalbumin (OVA), a major allergen ...
Ji-Hyun Seo +6 more
openaire +1 more source
Journal of Food Engineering, 2018
This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of lime juice at 60 °C with foams of 5 mm in thickness.
J. Dehghannya +3 more
semanticscholar +1 more source
This study evaluated the effect of ovalbumin concentration as a foaming agent (2, 3 and 4%) on foam-mat drying of lime juice at 60 °C with foams of 5 mm in thickness.
J. Dehghannya +3 more
semanticscholar +1 more source