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Journal Abstract Search

274 related items for PubMed ID: 11879049

  • 1. 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 13; 50(6):1636-42. PubMed ID: 11879049
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  • 2. Dielectric study of heat-denatured ovalbumin in aqueous solution by time domain reflectometry method.
    Sun Y, Ishida T, Hayakawa S.
    J Agric Food Chem; 2004 Apr 21; 52(8):2351-7. PubMed ID: 15080645
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  • 4. Thermally induced aggregates in mixtures of alpha-lactalbumin with ovalbumins from different avian species.
    Sun Y, Hayakawa S.
    J Agric Food Chem; 2001 May 21; 49(5):2511-7. PubMed ID: 11368628
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  • 5. Sequential comparison of peptides containing half-cystine residues from ovalbumins of six avian species.
    Sun Y, Hayakawa S.
    Biosci Biotechnol Biochem; 2001 Dec 21; 65(12):2589-96. PubMed ID: 11826952
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  • 6. The roles of disulphide and non-covalent bonding in the functional properties of heat-induced whey protein gels.
    Havea P, Carr AJ, Creamer LK.
    J Dairy Res; 2004 Aug 21; 71(3):330-9. PubMed ID: 15354580
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  • 10. Structural comparison of ovalbumins from nine different species.
    Fothergill LA, Fothergill JE.
    Eur J Biochem; 1970 Dec 21; 17(3):529-32. PubMed ID: 5493982
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  • 11. 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 01; 250():1-6. PubMed ID: 29412898
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  • 12. Heating rate of egg albumin solution and its change during Ohmic heating.
    Imai T, Uemura K, Noguchi A.
    Adv Exp Med Biol; 1998 Jun 01; 434():101-8. PubMed ID: 9598194
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  • 13. Inhibiting effects of egg white dry-heated at 120 degrees C on heat aggregation and coagulation of egg white and characteristics of dry-heated egg white.
    Watanabe K, Xu JQ, Shimoyamada M.
    J Agric Food Chem; 1999 Oct 01; 47(10):4083-8. PubMed ID: 10552770
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  • 14. Rheological, structural and physicochemical characteristics of heat-induced egg albumin/sesbania gum mixed gels.
    Li R, Cheng Y, Tang N, Wu L, Nirasawa S, Jia X, Cao W.
    Int J Biol Macromol; 2020 Nov 15; 163():87-95. PubMed ID: 32599246
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  • 15. 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 01; 297():124939. PubMed ID: 31253337
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  • 16. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating.
    Du X, Zhao M, Pan N, Wang S, Xia X, Zhang D.
    Food Chem; 2021 Nov 15; 362():130222. PubMed ID: 34090040
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  • 17. Rheological behavior and organoleptic effects of ovalbumin addition in yogurt mousse production.
    Menéndez M, Paredes B, Iglesias O, Rendueles M, Díaz M.
    J Dairy Sci; 2006 Mar 15; 89(3):951-62. PubMed ID: 16507689
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  • 18. Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties.
    Alting AC, Weijers M, de Hoog EH, van de Pijpekamp AM, Cohen Stuart MA, Hamer RJ, de Kruif CG, Visschers RW.
    J Agric Food Chem; 2004 Feb 11; 52(3):623-31. PubMed ID: 14759159
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