203 related articles for article (PubMed ID: 24099933)
1. Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels.
Mohammadi Nafchi A; Tabatabaei RH; Pashania B; Rajabi HZ; Karim AA
Int J Biol Macromol; 2013 Nov; 62():397-404. PubMed ID: 24099933
[TBL] [Abstract][Full Text] [Related]
2. Improvement of functional properties of egg white protein through phosphorylation by dry-heating in the presence of pyrophosphate.
Li CP; Ibrahim HR; Sugimoto Y; Hatta H; Aoki T
J Agric Food Chem; 2004 Sep; 52(18):5752-8. PubMed ID: 15373420
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of microbial transglutaminase on the mechanical properties and microstructure of acid-induced gels and emulsion gels produced from thermal denatured egg white proteins.
Alavi F; Emam-Djomeh Z; Salami M; Mohammadian M
Int J Biol Macromol; 2020 Jun; 153():523-532. PubMed ID: 32145238
[TBL] [Abstract][Full Text] [Related]
5. Phosphorylation of egg white proteins by dry-heating in the presence of phosphate.
Li CP; Salvador AS; Ibrahim HR; Sugimoto Y; Aoki T
J Agric Food Chem; 2003 Nov; 51(23):6808-15. PubMed ID: 14582979
[TBL] [Abstract][Full Text] [Related]
6. Effects of heating rate and pH on fracture and water-holding properties of globular protein gels as explained by micro-phase separation.
Leksrisompong PN; Lanier TC; Foegeding EA
J Food Sci; 2012 Feb; 77(2):E60-7. PubMed ID: 22250989
[TBL] [Abstract][Full Text] [Related]
7. Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing.
Fan X
J Agric Food Chem; 2005 Oct; 53(20):7826-31. PubMed ID: 16190637
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Preventive effect of egg yolk phosvitin on heat-insolubilization of egg white protein and its application to heat-induced egg white gel.
Matsudomi N; Ito K; Yoshika Y
Biosci Biotechnol Biochem; 2006 Apr; 70(4):836-42. PubMed ID: 16636449
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Dietary egg white protein inhibits lymphatic lipid transport in thoracic lymph duct-cannulated rats.
Matsuoka R; Shirouchi B; Kawamura S; Baba S; Shiratake S; Nagata K; Imaizumi K; Sato M
J Agric Food Chem; 2014 Nov; 62(44):10694-700. PubMed ID: 25300535
[TBL] [Abstract][Full Text] [Related]
12. Modification of functional properties of egg-white proteins.
Campbell L; Raikos V; Euston SR
Nahrung; 2003 Dec; 47(6):369-76. PubMed ID: 14727762
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Changes in partial properties of glycosylated egg white powder during storage.
Su Y; Zhang W; Chang C; Li J; Sun Y; Cai Y; Xiong W; Gu L; Yang Y
J Sci Food Agric; 2023 Feb; 103(3):1261-1272. PubMed ID: 36088607
[TBL] [Abstract][Full Text] [Related]
15. Effects of sugars on whey protein isolate gelation.
Rich LM; Foegeding EA
J Agric Food Chem; 2000 Oct; 48(10):5046-52. PubMed ID: 11052776
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effects of sugars on the cross-linking formation and phase separation of high-pressure induced gel of whey protein from bovine milk.
He JS; Azuma N; Hagiwara T; Kanno C
Biosci Biotechnol Biochem; 2006 Mar; 70(3):615-25. PubMed ID: 16556976
[TBL] [Abstract][Full Text] [Related]
18. Glycosylation of egg white protein with maltodextrin in the dry state: Changes in structural and gel properties.
Ma Y; Zang J; Qing M; Xiao Y; Zhang H; Chi Y; Chi Y
Food Chem; 2023 Feb; 401():134113. PubMed ID: 36096000
[TBL] [Abstract][Full Text] [Related]
19. Succinylation Improves the Thermal Stability of Egg White Proteins.
He D; Lv Y; Tong Q
Molecules; 2019 Oct; 24(20):. PubMed ID: 31640198
[TBL] [Abstract][Full Text] [Related]
20. Rheological characteristics of heat-induced custard pudding gels with high antioxidative activity.
Sun Y; Hayakawa S; Jiang H; Ogawa M; Izumori K
Biosci Biotechnol Biochem; 2006 Dec; 70(12):2859-67. PubMed ID: 17151480
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
