204 related articles for article (PubMed ID: 14727762)
21. Characterization of heat-set gels from RuBisCO in comparison to those from other proteins.
Martin AH; Nieuwland M; de Jong GA
J Agric Food Chem; 2014 Nov; 62(44):10783-91. PubMed ID: 25314325
[TBL] [Abstract][Full Text] [Related]
22. Protein modifications during antiviral heat bioprocessing and subsequent storage.
Smales CM; Pepper DS; James DC
Biotechnol Prog; 2001; 17(5):974-8. PubMed ID: 11587593
[TBL] [Abstract][Full Text] [Related]
23. Comparisons of the foaming and interfacial properties of whey protein isolate and egg white proteins.
Davis JP; Foegeding EA
Colloids Surf B Biointerfaces; 2007 Feb; 54(2):200-10. PubMed ID: 17123793
[TBL] [Abstract][Full Text] [Related]
24. Foams prepared from whey protein isolate and egg white protein: 2. Changes associated with angel food cake functionality.
Berry TK; Yang X; Foegeding EA
J Food Sci; 2009 Jun; 74(5):E269-77. PubMed ID: 19646042
[TBL] [Abstract][Full Text] [Related]
25. Disulphide bond formation in food protein aggregation and gelation.
Visschers RW; de Jongh HH
Biotechnol Adv; 2005 Jan; 23(1):75-80. PubMed ID: 15610968
[TBL] [Abstract][Full Text] [Related]
26. Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins.
Nasabi M; Labbafi M; Mousavi ME; Madadlou A
Int J Biol Macromol; 2017 Sep; 102():970-976. PubMed ID: 28465176
[TBL] [Abstract][Full Text] [Related]
27. Using modified soy protein to enhance foaming of egg white protein.
Wang G; Troendle M; Reitmeier CA; Wang T
J Sci Food Agric; 2012 Aug; 92(10):2091-7. PubMed ID: 22271648
[TBL] [Abstract][Full Text] [Related]
28. Impact of a treatment with phospholipase A2 on the physicochemical properties of hen egg yolk.
Daimer K; Kulozik U
J Agric Food Chem; 2008 Jun; 56(11):4172-80. PubMed ID: 18489107
[TBL] [Abstract][Full Text] [Related]
29. Effects of yolk contamination, shearing, and heating on foaming properties of fresh egg white.
Wang G; Wang T
J Food Sci; 2009 Mar; 74(2):C147-56. PubMed ID: 19323729
[TBL] [Abstract][Full Text] [Related]
30. Emulsifying properties of glycation or glycation-heat modified egg white protein.
Wang C; Li J; Li X; Chang C; Zhang M; Gu L; Su Y; Yang Y
Food Res Int; 2019 May; 119():227-235. PubMed ID: 30884652
[TBL] [Abstract][Full Text] [Related]
31. Impact of potassium bromate and potassium iodate in a pound cake system.
Wilderjans E; Lagrain B; Brijs K; Delcour JA
J Agric Food Chem; 2010 May; 58(10):6465-71. PubMed ID: 20423045
[TBL] [Abstract][Full Text] [Related]
32. Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein.
Zhao M; Cai H; Liu M; Deng L; Li Y; Zhang H; Feng F
J Sci Food Agric; 2019 Jun; 99(8):3852-3859. PubMed ID: 30680726
[TBL] [Abstract][Full Text] [Related]
33. Toward better understanding of salt-induced hen egg white protein aggregation using field-flow fractionation.
Samontha A; Nipattamanon C; Shiowatana J; Siripinyanond A
J Agric Food Chem; 2008 Oct; 56(19):8809-14. PubMed ID: 18788749
[TBL] [Abstract][Full Text] [Related]
34. Improvement of foaming property of egg white protein by phosphorylation through dry-heating in the presence of pyrophosphate.
Hayashi Y; Nagano S; Enomoto H; Li CP; Sugimoto Y; Ibrahim HR; Hatta H; Takeda C; Aoki T
J Food Sci; 2009; 74(1):C68-72. PubMed ID: 19200089
[TBL] [Abstract][Full Text] [Related]
35. The panel of egg allergens, Gal d 1-Gal d 5: Their improved purification and characterization.
Jacobsen B; Hoffmann-Sommergruber K; Have TT; Foss N; Briza P; Oberhuber C; Radauer C; Alessandri S; Knulst AC; Fernandez-Rivas M; Barkholt V
Mol Nutr Food Res; 2008 Nov; 52 Suppl 2():S176-85. PubMed ID: 18763254
[TBL] [Abstract][Full Text] [Related]
36. Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity.
Katekhong W; Charoenrein S
J Sci Food Agric; 2016 Oct; 96(13):4423-31. PubMed ID: 26841082
[TBL] [Abstract][Full Text] [Related]
37. Stability of hen egg white lysozyme during denaturation is enhanced by pretreatment with supercritical carbon dioxide.
Wang SS; Chao HS; Liu HL; Liu HS
J Biosci Bioeng; 2009 Apr; 107(4):355-9. PubMed ID: 19332292
[TBL] [Abstract][Full Text] [Related]
38. Accelerated shelf-life testing of quality loss for a commercial hydrolysed hen egg white powder.
Rao Q; Rocca-Smith JR; Schoenfuss TC; Labuza TP
Food Chem; 2012 Nov; 135(2):464-72. PubMed ID: 22868115
[TBL] [Abstract][Full Text] [Related]
39. Functional improvements in dried egg white through the Maillard reaction.
Handa A; Kuroda N
J Agric Food Chem; 1999 May; 47(5):1845-50. PubMed ID: 10552460
[TBL] [Abstract][Full Text] [Related]
40. Egg white as a blood coagulation surrogate.
Liu Y; Maruvada S; Herman BA; Harris GR
J Acoust Soc Am; 2010 Jul; 128(1):480-9. PubMed ID: 20649242
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
