138 related articles for article (PubMed ID: 36179637)
1. Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives.
Zhang Y; Guo Y; Liu F; Luo Y
Food Chem; 2023 Mar; 403():134353. PubMed ID: 36179637
[TBL] [Abstract][Full Text] [Related]
2. Egg white protein-based delivery system for bioactive substances: a review.
Liu T; Zhao Y; Wu N; Chen S; Xu M; Du H; Yao Y; Tu Y
Crit Rev Food Sci Nutr; 2024; 64(3):617-637. PubMed ID: 35930299
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Extractability, stability, and allergenicity of egg white proteins in differently heat-processed foods.
Faeste CK; Løvberg KE; Lindvik H; Egaas E
J AOAC Int; 2007; 90(2):427-36. PubMed ID: 17474513
[TBL] [Abstract][Full Text] [Related]
5. Optimization of Extraction Parameters for Enhanced Production of Ovotransferrin from Egg White for Antimicrobial Applications.
Alshammari EM; Khan S; Jawed A; Adnan M; Khan M; Nabi G; Lohani M; Haque S
Biomed Res Int; 2015; 2015():934512. PubMed ID: 26640801
[TBL] [Abstract][Full Text] [Related]
6. Primary structure of potential allergenic proteins in emu (Dromaius novaehollandiae) egg white.
Maehashi K; Matano M; Irisawa T; Uchino M; Itagaki Y; Takano K; Kashiwagi Y; Watanabe T
J Agric Food Chem; 2010 Dec; 58(23):12530-6. PubMed ID: 21058653
[TBL] [Abstract][Full Text] [Related]
7. Purification and characterization of antioxidant peptides from enzymatically hydrolyzed chicken egg white.
Nimalaratne C; Bandara N; Wu J
Food Chem; 2015 Dec; 188():467-72. PubMed ID: 26041219
[TBL] [Abstract][Full Text] [Related]
8. Antibacterial activity of lysozyme-binding proteins from chicken egg white.
Shimazaki Y; Takahashi A
J Microbiol Methods; 2018 Nov; 154():19-24. PubMed ID: 30291881
[TBL] [Abstract][Full Text] [Related]
9. Determination of allergenic egg proteins in food by protein-, mass spectrometry-, and DNA-based methods.
Lee JY; Kim CJ
J AOAC Int; 2010; 93(2):462-77. PubMed ID: 20480891
[TBL] [Abstract][Full Text] [Related]
10. An economic and simple purification procedure for the large-scale production of ovotransferrin from egg white.
Ko KY; Ahn DU
Poult Sci; 2008 Jul; 87(7):1441-50. PubMed ID: 18577628
[TBL] [Abstract][Full Text] [Related]
11. Effect of ultrasound-irradiation combined pretreatment on the foamability of liquid egg white.
Yu Y; Zhang H; Zhu J; Liu J; Zhang T
J Food Sci; 2020 Dec; 85(12):4312-4318. PubMed ID: 33190246
[TBL] [Abstract][Full Text] [Related]
12. An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification.
Ji S; Ahn DU; Zhao Y; Li K; Li S; Huang X
Food Chem; 2020 Jun; 315():126207. PubMed ID: 31991252
[TBL] [Abstract][Full Text] [Related]
13. N-glycan structures from the major glycoproteins of pigeon egg white: predominance of terminal Galalpha(1)Gal.
Takahashi N; Khoo KH; Suzuki N; Johnson JR; Lee YC
J Biol Chem; 2001 Jun; 276(26):23230-9. PubMed ID: 11285264
[TBL] [Abstract][Full Text] [Related]
14. Purification process for the preparation and characterizations of hen egg white ovalbumin, lysozyme, ovotransferrin, and ovomucoid.
Tankrathok A; Daduang S; Patramanon R; Araki T; Thammasirirak S
Prep Biochem Biotechnol; 2009; 39(4):380-99. PubMed ID: 19739025
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review.
Abeyrathne ED; Lee HY; Ahn DU
Poult Sci; 2013 Dec; 92(12):3292-9. PubMed ID: 24235241
[TBL] [Abstract][Full Text] [Related]
17. In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg white.
Moon SH; Lee JH; Kim JH; Paik HD; Ahn DU
Poult Sci; 2017 Jun; 96(6):1982-1987. PubMed ID: 28339746
[TBL] [Abstract][Full Text] [Related]
18. Effect of radiofrequency processing on the structural and bio-functional properties of egg white proteins.
Kar A; Guha S; Subbiah J; Majumder K
Food Chem; 2023 Mar; 404(Pt A):134533. PubMed ID: 36444011
[TBL] [Abstract][Full Text] [Related]
19. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application.
Chen Q; Dong L; Li Y; Liu Y; Xia Q; Sang S; Wu Z; Xiao J; Liu L; Liu L
Crit Rev Food Sci Nutr; 2023 Feb; ():1-22. PubMed ID: 36803106
[TBL] [Abstract][Full Text] [Related]
20. β-Amyloid Peptide 1-42-Conjugated Magnetic Nanoparticles for the Isolation and Purification of Glycoproteins in Egg White.
Zhen Y; Chen L; Ma X; Ding G; Zhang D; Chen Q
ACS Appl Mater Interfaces; 2021 Mar; 13(12):14028-14036. PubMed ID: 33730480
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
