129 related articles for article (PubMed ID: 38360234)
1. Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model.
Lee S; Jo K; Jeong SK; Jeon H; Kim YJ; Choi YS; Jung S
Int J Biol Macromol; 2024 Mar; 262(Pt 2):130053. PubMed ID: 38360234
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. Egg white gel structure determines biochemical digestion with consequences on softening and mechanical disintegration during in vitro gastric digestion.
Somaratne G; Ye A; Nau F; Ferrua MJ; Dupont D; Paul Singh R; Singh J
Food Res Int; 2020 Dec; 138(Pt B):109782. PubMed ID: 33288168
[TBL] [Abstract][Full Text] [Related]
5. Moderation-excess interactions of epigallocatechin gallate and CaCl
Chen W; Chen X; Liang W; Liao H; Qin H; Chen B; Ai M
Food Chem X; 2024 Jun; 22():101512. PubMed ID: 38883918
[TBL] [Abstract][Full Text] [Related]
6. Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast.
Liu Q; Wang Q; He P; Zhang Y; Pan L; Chen Y; Wu H; Zhang M
Food Chem; 2022 Jan; 366():130712. PubMed ID: 34343953
[TBL] [Abstract][Full Text] [Related]
7. Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein.
Wang J; Chi Y; Cheng Y; Zhao Y
Food Chem; 2018 Apr; 246():18-25. PubMed ID: 29291838
[TBL] [Abstract][Full Text] [Related]
8. Effects of dry heating on the progression of in vitro digestion of egg white proteins: contribution of multifactorial data analysis.
Lechevalier V; Musikaphun N; Gillard A; Pasco M; Guérin-Dubiard C; Husson F; Nau F
Food Funct; 2015 May; 6(5):1578-90. PubMed ID: 25848649
[TBL] [Abstract][Full Text] [Related]
9. Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products.
Wang X; Qiu N; Liu Y
J Food Sci; 2018 Apr; 83(4):1140-1148. PubMed ID: 29577301
[TBL] [Abstract][Full Text] [Related]
10. Effect of glycation degree on the in vitro simulated gastrointestinal digestion: A promising formulation for egg white gel with controlled digestibility.
Yang M; Liu J; Yang X; Li S; Li C; Liu B; Ma S; Liu X; Du Z; Zhang T; Yu Y
Food Chem; 2021 Jul; 349():129096. PubMed ID: 33561796
[TBL] [Abstract][Full Text] [Related]
11. Exploring in vitro gastrointestinal digestion of myofibrillar proteins at different heating temperatures.
Chen H; Zhao G; Yu X; Zhang Q; Zhu C; Tong L; Hao J
Food Chem; 2023 Jul; 414():135694. PubMed ID: 36808027
[TBL] [Abstract][Full Text] [Related]
12. The influence of the presence of wheat flour on the antigenic activities of egg white proteins.
Shin M; Lee J; Ahn K; Lee SI; Han Y
Allergy Asthma Immunol Res; 2013 Jan; 5(1):42-7. PubMed ID: 23277877
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. 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]
15. Long-term preservation at low temperature of Escherichia coli cells embedded in egg white glass formed by slow drying at room temperature.
Zhong ZH; Zhang YQ
Int J Biol Macromol; 2023 Jan; 225():1129-1139. PubMed ID: 36427618
[TBL] [Abstract][Full Text] [Related]
16. Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.
Guo W; Zhao Y; Yao Y; Wu N; Xu M; Du H; Tu Y
Int J Biol Macromol; 2019 Oct; 138():116-124. PubMed ID: 31295501
[TBL] [Abstract][Full Text] [Related]
17. Changes in structural, rheological, and gel properties of egg white protein induced by preheating in the dry state.
Ma Y; Shan A; Chi Y
Int J Biol Macromol; 2023 Sep; 248():125851. PubMed ID: 37467832
[TBL] [Abstract][Full Text] [Related]
18. Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising.
Xue H; Tu Y; Xu M; Liao M; Luo W; Guo W; Zhang G; Zhao Y
Food Chem; 2020 Nov; 330():127321. PubMed ID: 32569937
[TBL] [Abstract][Full Text] [Related]
19. How micro-phase separation alters the heating rate effects on globular protein gelation.
Leksrisompong PN; Foegeding EA
J Food Sci; 2011 Apr; 76(3):E318-27. PubMed ID: 21535832
[TBL] [Abstract][Full Text] [Related]
20. Heat-induced unfolding facilitates plant protein digestibility during in vitro static infant digestion.
Tang J; Wichers HJ; Hettinga KA
Food Chem; 2022 May; 375():131878. PubMed ID: 34952386
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]