Results 201 to 210 of about 204,451 (213)

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Food Hydrocolloids, 2020
Jinqiu Wang, Qun Huang, Lei Cheng
exaly  

Allergenic activity of heated and ovomucoid-depleted egg white

Journal of Allergy and Clinical Immunology, 1997
Atsuo Urisu, Eiko Wada, Takehiko Yasaki   +2 more
exaly  

Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment

Food Hydrocolloids, 2005
Vassilios Raikos, Stephen R Euston
exaly  

Effect of egg yolk on the textural, rheology and structural properties of egg gels

Journal of Food Engineering, 2019
Junhua Li, Cuihua Chang, Chenying Wang   +2 more
exaly  

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

Food Chemistry, 2009
Thammarat Kaewmanee, Soottawat Benjakul, Wonnop Visessanguan   +2 more
exaly  

Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

Food Hydrocolloids, 2019
Junhua Li, Cuihua Chang, Chenying Wang   +2 more
exaly  

Effect of Selenium-Enriched Probiotics on Laying Performance, Egg Quality, Egg Selenium Content, and Egg Glutathione Peroxidase Activity

Journal of Agricultural and Food Chemistry, 2011
Cuiling Pan, Shengfa F Liao, Fu Chen
exaly  

Utility of ovomucoid-specific IgE concentrations in predicting symptomatic egg allergy

Journal of Allergy and Clinical Immunology, 2008
Robert Moverare, Yasuto Kondo, Ikuya Tsuge   +2 more
exaly  

Randomized controlled trial of early regular egg intake to prevent egg allergy

Journal of Allergy and Clinical Immunology, 2017
Debra J Palmer, Thomas R Sullivan, Michael S Gold   +2 more
exaly  

A conserved fertilization complex bridges sperm and egg in vertebrates

Cell
Andrea Pauli
exaly