These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
269 related articles for article (PubMed ID: 29412898)
1. Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins. Li J; Zhang Y; Fan Q; Teng C; Xie W; Shi Y; Su Y; Yang Y Food Chem; 2018 Jun; 250():1-6. PubMed ID: 29412898 [TBL] [Abstract][Full Text] [Related]
2. Effects of NaOH/NaCl pickling on heat-induced gelation behaviour of egg white. Huang X; Li J; Chang C; Gu L; Su Y; Yang Y Food Chem; 2019 Nov; 297():124939. PubMed ID: 31253337 [TBL] [Abstract][Full Text] [Related]
3. Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH. Li J; Zhang M; Chang C; Gu L; Peng N; Su Y; Yang Y Food Chem; 2018 Sep; 261():36-41. PubMed ID: 29739603 [TBL] [Abstract][Full Text] [Related]
4. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels. Ai M; Jiang A Food Chem; 2021 Mar; 340():128185. PubMed ID: 33010647 [TBL] [Abstract][Full Text] [Related]
5. Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling. Zhao Y; Chen Z; Li J; Xu M; Shao Y; Tu Y Food Chem; 2016 Jul; 203():323-330. PubMed ID: 26948621 [TBL] [Abstract][Full Text] [Related]
6. Improving gelling properties of diluted whole hen eggs with sodium chloride and sodium tripolyphosphate: Study on intermolecular forces, water state and microstructure. Li J; Wang J; Zhai J; Gu L; Su Y; Chang C; Yang Y Food Chem; 2021 Oct; 358():129823. PubMed ID: 33940304 [TBL] [Abstract][Full Text] [Related]
7. The sol-gel-sol transformation behavior of egg white proteins induced by alkali. Gao X; Yao Y; Wu N; Xu M; Zhao Y; Tu Y Int J Biol Macromol; 2020 Jul; 155():588-597. PubMed ID: 32234445 [TBL] [Abstract][Full Text] [Related]
8. Ions-regulated aggregation kinetics for egg white protein: A promising formulation with controlled gelation and rheological properties. Liu J; Jiang H; Zhang M; Gong P; Yang M; Zhang T; Liu X Int J Biol Macromol; 2022 Mar; 200():263-272. PubMed ID: 35007631 [TBL] [Abstract][Full Text] [Related]
9. Thermal gelation and digestion properties of hen egg white: Study on the effect of neutral and alkaline salts addition. Li J; Zhang W; Tang T; Gu L; Su Y; Yang Y; Chang C; Han Q Food Chem; 2023 May; 409():135263. PubMed ID: 36592599 [TBL] [Abstract][Full Text] [Related]
10. Effects of pre-heating soybean protein isolate and transglutaminase treatments on the properties of egg-soybean protein isolate composite gels. Zhang M; Yang Y; Acevedo NC Food Chem; 2020 Jul; 318():126421. PubMed ID: 32126461 [TBL] [Abstract][Full Text] [Related]
11. Impact of NaCl perturbation on physicochemical and structural properties of preheat-treated egg white protein modulating foaming property. Ding Y; Xiao N; Guo S; Lin J; Chen L; Mou X; Ai M Food Chem; 2024 Nov; 459():140377. PubMed ID: 38991442 [TBL] [Abstract][Full Text] [Related]
12. Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH) Ai M; Zhou Q; Guo S; Fan H; Cao Y; Ling Z; Zhou L; Jiang A Food Chem; 2020 Jun; 314():126206. PubMed ID: 31951888 [TBL] [Abstract][Full Text] [Related]
13. Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white. Gao X; Guo W; Wu N; Yao Y; Du H; Xu M; Zhao Y; Tu Y J Sci Food Agric; 2021 Nov; 101(14):6093-6103. PubMed ID: 33904600 [TBL] [Abstract][Full Text] [Related]
14. Formation of lysinoalanine in egg white under alkali treatment. Zhao Y; Luo X; Li J; Xu M; Tu Y Poult Sci; 2016 Mar; 95(3):660-7. PubMed ID: 26772660 [TBL] [Abstract][Full Text] [Related]
15. Arginine prevents thermal aggregation of hen egg white proteins. Hong T; Iwashita K; Handa A; Shiraki K Food Res Int; 2017 Jul; 97():272-279. PubMed ID: 28578052 [TBL] [Abstract][Full Text] [Related]
16. Heat-induced gels of egg white/ovalbumins from five avian species: thermal aggregation, molecular forces involved, and rheological properties. Sun Y; Hayakawa S J Agric Food Chem; 2002 Mar; 50(6):1636-42. PubMed ID: 11879049 [TBL] [Abstract][Full Text] [Related]
17. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules. Su Y; Sun Y; Chang C; Li J; Cai Y; Zhao Q; Huang Z; Xiong W; Gu L; Yang Y J Sci Food Agric; 2024 Aug; 104(10):6070-6084. PubMed ID: 38441435 [TBL] [Abstract][Full Text] [Related]
18. Effects of copper ions on the characteristics of egg white gel induced by strong alkali. Shao Y; Zhao Y; Xu M; Chen Z; Wang S; Tu Y Poult Sci; 2017 Sep; 96(11):4116-4123. PubMed ID: 29050422 [TBL] [Abstract][Full Text] [Related]
19. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white. Tang H; Tan L; Chen Y; Zhang J; Li H; Chen L J Sci Food Agric; 2021 Mar; 101(4):1389-1395. PubMed ID: 32835415 [TBL] [Abstract][Full Text] [Related]
20. Anodic Oxidative Modification of Egg White for Heat Treatment. Takahashi M; Handa A; Yamaguchi Y; Kodama R; Chiba K J Agric Food Chem; 2016 Aug; 64(34):6503-7. PubMed ID: 27518910 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]