Year of publication
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Type of material
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Synonyms were used for: Egg white
Search without synonyms: keywords:("Egg white")
Used synonyms:
- white of egg
-
Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis
Elsevier | 2021|Keywords: Thick egg white, Thin egg white, Egg white storage -
Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
Elsevier | 2021|Keywords: egg white, egg-white thermal gel, supernatant of egg-white thermal gel, ultrasonic pretreated egg-white, thermal gel of ultrasonic pretreated egg-white, supernatant of ultrasonic-pretreated egg-white thermal gel, Egg white -
Identification of preserved egg white protein glycation and insight into the bioactivity
Wiley | 2022|Keywords: duck egg white, preserved egg white -
A multi-approach peptidomic analysis of hen egg white reveals novel putative bioactive molecules
Elsevier | 2020|Keywords: Egg white -
Color and gelling properties of dried egg white: Effect of drying methods and storage conditions
Free accessTaylor & Francis Verlag | 2017|Keywords: Freeze-dried egg white, Hot-air-dried egg white -
An insight on egg white: From most common functional food to biomaterial application
Wiley | 2021|Keywords: egg white -
Physico-chemical and foaming properties of nanofibrillated egg white protein and its functionality in meringue batter
Elsevier | 2019|Keywords: Egg white protein -
Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment
Elsevier | 2021|Keywords: Egg white -
Characterization and film-forming mechanism of egg white/pullulan blend film
Elsevier | 2020|Keywords: Egg white -
Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior
Elsevier | 2019|Keywords: Egg white -
Effect of free radical-induced aggregation on physicochemical and interface-related functionality of egg white protein
Elsevier | 2018|Keywords: Egg white protein -
Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins
Elsevier | 2020|Keywords: Egg white -
Effect of high‐pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins
Wiley | 2014|Keywords: egg white protein, egg white hydrolysate -
Improvement of foaming ability of egg white product by irradiation and its application
Elsevier | 2008|Keywords: Liquid egg white, Egg white powder -
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|Keywords: Egg white protein -
Effects of tooth storage media on periodontal ligament preservation
Wiley | 2017|Keywords: egg white -
Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels
Elsevier | 2013|Keywords: Egg white protein
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