343 related articles for article (PubMed ID: 22694721)
1. Simple pH treatment as an effective tool to improve the functional properties of ovomucin.
Shan Y; Ma M; Huang X; Guo Y; Jin G; Jin Y
J Food Sci; 2012 Jul; 77(7):C740-5. PubMed ID: 22694721
[TBL] [Abstract][Full Text] [Related]
2. Improving foaming properties of yolk-contaminated egg albumen by basic soy protein.
Wang G; Wang T
J Food Sci; 2009 Oct; 74(8):C581-7. PubMed ID: 19799653
[TBL] [Abstract][Full Text] [Related]
3. Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white.
Liu YF; Oey I; Bremer P; Carne A; Silcock P
Food Res Int; 2017 Jan; 91():161-170. PubMed ID: 28290320
[TBL] [Abstract][Full Text] [Related]
4. Effect of moderate spray drying conditions on functionality of dried egg white and whole egg.
Ayadi MA; Khemakhem M; Belgith H; Attia H
J Food Sci; 2008 Aug; 73(6):E281-7. PubMed ID: 18782229
[TBL] [Abstract][Full Text] [Related]
5. Novel Radiofrequency-Assisted Thermal Processing Improves the Gelling Properties of Standard Egg White Powder.
Boreddy SR; Thippareddi H; Froning G; Subbiah J
J Food Sci; 2016 Mar; 81(3):E665-71. PubMed ID: 26869145
[TBL] [Abstract][Full Text] [Related]
6. Foaming and emulsifying properties of porcine red cell protein concentrate.
Salvador P; Saguer E; Parés D; Carretero C; Toldrà M
Food Sci Technol Int; 2010 Aug; 16(4):289-96. PubMed ID: 21339145
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Functional properties of raw and heat processed cashew nut (Anacardium occidentale, L.) kernel protein isolates.
Neto VQ; Narain N; Silva JB; Bora PS
Nahrung; 2001 Aug; 45(4):258-62. PubMed ID: 11534465
[TBL] [Abstract][Full Text] [Related]
9. Influence of high-intensity ultrasound on foaming and structural properties of egg white.
Sheng L; Wang Y; Chen J; Zou J; Wang Q; Ma M
Food Res Int; 2018 Jun; 108():604-610. PubMed ID: 29735096
[TBL] [Abstract][Full Text] [Related]
10. Emulsifying and foaming properties of ultraviolet-irradiated egg white protein and sodium caseinate.
Kuan YH; Bhat R; Karim AA
J Agric Food Chem; 2011 Apr; 59(8):4111-8. PubMed ID: 21401213
[TBL] [Abstract][Full Text] [Related]
11. A new method of separating ovomucin from egg white.
Omana DA; Wu J
J Agric Food Chem; 2009 May; 57(9):3596-603. PubMed ID: 19348475
[TBL] [Abstract][Full Text] [Related]
12. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white.
Abeyrathne ED; Lee HY; Ahn DU
Poult Sci; 2014 Apr; 93(4):1001-9. PubMed ID: 24706978
[TBL] [Abstract][Full Text] [Related]
13. Production and functional properties of beef lung protein concentrates.
Darine S; Christophe V; Gholamreza D
Meat Sci; 2010 Mar; 84(3):315-22. PubMed ID: 20374791
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Simple physical treatment as an effective tool to improve the functional properties of rapeseed (Brassica campestris var. toria) and sesame seed (Sesamum indicum) meals.
Mahajan A; Dua S; Bhardwaj S
Int J Food Sci Nutr; 2002 Nov; 53(6):455-63. PubMed ID: 12590740
[TBL] [Abstract][Full Text] [Related]
16. Effect of low and high pH treatment on the functional properties of cod muscle proteins.
Kristinsson HG; Hultin HO
J Agric Food Chem; 2003 Aug; 51(17):5103-10. PubMed ID: 12903976
[TBL] [Abstract][Full Text] [Related]
17. The Effect of High-Pressure Microfluidization Treatment on the Foaming Properties of Pea Albumin Aggregates.
Djemaoune Y; Cases E; Saurel R
J Food Sci; 2019 Aug; 84(8):2242-2249. PubMed ID: 31329282
[TBL] [Abstract][Full Text] [Related]
18. Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties.
Sadahira MS; Lopes FC; Rodrigues MI; Yamada AT; Cunha RL; Netto FM
Carbohydr Polym; 2015 Jul; 125():26-34. PubMed ID: 25857956
[TBL] [Abstract][Full Text] [Related]
19. Dry-heating makes hen egg white lysozyme an efficient foaming agent and enables its bulk aggregation.
Desfougères Y; Lechevalier V; Pezennec S; Artzner F; Nau F
J Agric Food Chem; 2008 Jul; 56(13):5120-8. PubMed ID: 18540622
[TBL] [Abstract][Full Text] [Related]
20. A comparison of the buttermilk solids functional properties to nonfat dried milk, soy protein isolate, dried egg white, and egg yolk powders.
Wong PY; Kitts DD
J Dairy Sci; 2003 Mar; 86(3):746-54. PubMed ID: 12703609
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
