Erscheinungsjahr
Medientyp
Format
Lizenz
Sprache
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Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter
Elsevier | 2019|Schlagwörter: Egg white protein -
Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein
Elsevier | 2018|Schlagwörter: Egg white protein -
Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins
Elsevier | 2020|Schlagwörter: Egg white protein -
Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels
Elsevier | 2013|Schlagwörter: Egg white protein -
Effect of protein microparticle and pectin on properties of light mayonnaise
Elsevier | 2017|Schlagwörter: Egg white protein -
Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties
Elsevier | 2021|Schlagwörter: Egg white protein -
Flame retardant cellulosic fabrics via layer-by-layer self-assembly double coating with egg white protein and phytic acid
Elsevier | 2019|Schlagwörter: Egg white protein -
Effect of polysaccharides on the functional properties of egg white protein: A review
Wiley | 2021|Schlagwörter: egg white protein -
Modulation of in vitro digestibility and physical characteristics of protein enriched gluten free breads by defining hydration
Elsevier | 2019|Schlagwörter: Egg white protein -
Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein
Elsevier | 2016|Schlagwörter: Egg white protein -
Effects of single- and dual-frequency ultrasound on the functionality of egg white protein
Elsevier | 2020|Schlagwörter: Egg white protein -
pH-shifting encapsulation of curcumin in egg white protein isolate for improved dispersity, antioxidant capacity and thermal stability
Elsevier | 2020|Schlagwörter: Egg white protein isolate -
Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates
Elsevier | 2017|Schlagwörter: Egg white protein -
Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability
Elsevier | 2021|Schlagwörter: Egg white protein -
Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions
Elsevier | 2016|Schlagwörter: Egg white protein (EWP) -
Novel peptides derived from egg white protein inhibiting alpha-glucosidase
Elsevier | 2011|Schlagwörter: Egg white protein -
Thermal aggregation behavior of egg white protein and blue round scad (Decapterus maruadsi) myofibrillar protein
Wiley | 2022|Schlagwörter: egg white protein -
Identification of antioxidant peptides derived from egg‐white protein and its protective effects on H2O2‐induced cell damage
Wiley | 2019|Schlagwörter: egg‐white protein -
Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate
Elsevier | 2014|Schlagwörter: Egg white protein -
Regenerated egg white/silk fibroin composite films for biomedical applications
Elsevier | 2017|Schlagwörter: Egg white protein
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