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Journal Abstract Search

302 related items for PubMed ID: 26525928

  • 1. Aggregation of egg white proteins with pulsed electric fields and thermal processes.
    Wu L, Zhao W, Yang R, Yan W, Sun Q.
    J Sci Food Agric; 2016 Aug; 96(10):3334-41. PubMed ID: 26525928
    [Abstract] [Full Text] [Related]

  • 2. Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white.
    Liu YF, Oey I, Bremer P, Carne A, Silcock P.
    Food Res Int; 2017 Jan; 91():161-170. PubMed ID: 28290320
    [Abstract] [Full Text] [Related]

  • 3. Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system.
    Wu L, Zhao W, Yang R, Yan W.
    Food Chem; 2015 May 15; 175():115-20. PubMed ID: 25577059
    [Abstract] [Full Text] [Related]

  • 4. Investigation of the protein-protein aggregation of egg white proteins under pulsed electric fields.
    Zhao W, Yang R, Tang Y, Zhang W, Hua X.
    J Agric Food Chem; 2009 May 13; 57(9):3571-7. PubMed ID: 19309077
    [Abstract] [Full Text] [Related]

  • 5. Effect of processing on aggregation mechanism of egg white proteins.
    Gharbi N, Labbafi M.
    Food Chem; 2018 Jun 30; 252():126-133. PubMed ID: 29478522
    [Abstract] [Full Text] [Related]

  • 6. Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH.
    Liu YF, Oey I, Bremer P, Silcock P, Carne A.
    Food Res Int; 2018 Jun 30; 108():465-474. PubMed ID: 29735080
    [Abstract] [Full Text] [Related]

  • 7. Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.
    Marco-Molés R, Rojas-Graü MA, Hernando I, Pérez-Munuera I, Soliva-Fortuny R, Martín-Belloso O.
    J Food Sci; 2011 Mar 30; 76(2):C257-64. PubMed ID: 21535744
    [Abstract] [Full Text] [Related]

  • 8. Hydrophobic and electrostatic interaction chromatography for estimating changes in cell surface charge of Escherichia coli cells treated with pulsed electric fields.
    Ukuku DO, Yuk HG, Zhang H.
    Foodborne Pathog Dis; 2011 Oct 30; 8(10):1103-9. PubMed ID: 21668373
    [Abstract] [Full Text] [Related]

  • 9. In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields.
    Liu YF, Oey I, Bremer P, Silcock P, Carne A.
    Food Chem; 2017 Sep 15; 231():165-174. PubMed ID: 28449993
    [Abstract] [Full Text] [Related]

  • 10. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white.
    Abeyrathne ED, Lee HY, Ahn DU.
    Poult Sci; 2014 Apr 15; 93(4):1001-9. PubMed ID: 24706978
    [Abstract] [Full Text] [Related]

  • 11. High intensity pulsed electric fields applied to egg white: effect on Salmonella Enteritidis inactivation and protein denaturation.
    Jeantet R, Baron F, Nau F, Roignant M, Brulé G.
    J Food Prot; 1999 Dec 15; 62(12):1381-6. PubMed ID: 10606141
    [Abstract] [Full Text] [Related]

  • 12. Changes in sulfhydryl content of egg white proteins due to heat and pressure treatment.
    Van der Plancken I, Van Loey A, Hendrickx ME.
    J Agric Food Chem; 2005 Jul 13; 53(14):5726-33. PubMed ID: 15998140
    [Abstract] [Full Text] [Related]

  • 13. Antimicrobial effect and shelf-life extension by combined thermal and pulsed electric field treatment of milk.
    Walkling-Ribeiro M, Noci F, Cronin DA, Lyng JG, Morgan DJ.
    J Appl Microbiol; 2009 Jan 13; 106(1):241-8. PubMed ID: 19054228
    [Abstract] [Full Text] [Related]

  • 14. Preparation of a novel dual-function strong cation exchange/hydrophobic interaction chromatography stationary phase for protein separation.
    Zhao K, Yang L, Wang X, Bai Q, Yang F, Wang F.
    Talanta; 2012 Aug 30; 98():86-94. PubMed ID: 22939132
    [Abstract] [Full Text] [Related]

  • 15. Design of a combined process for the inactivation of Salmonella Enteritidis in liquid whole egg at 55°C.
    Monfort S, Gayán E, Condón S, Raso J, Alvarez I.
    Int J Food Microbiol; 2011 Feb 28; 145(2-3):476-82. PubMed ID: 21329997
    [Abstract] [Full Text] [Related]

  • 16. Effect of dry heating on the aggregation behaviour and aggregate morphologies of ovalbumin.
    Ma Y, Zhao Y, Jiang Y, Chi Y.
    Food Chem; 2019 Jul 01; 285():296-304. PubMed ID: 30797348
    [Abstract] [Full Text] [Related]

  • 17. Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
    Walkling-Ribeiro M, Noci F, Cronin DA, Lyng JG, Morgan DJ.
    J Food Sci; 2008 Oct 01; 73(8):M395-9. PubMed ID: 19019120
    [Abstract] [Full Text] [Related]

  • 18. Mechanistic insight of photo-induced aggregation of chicken egg white lysozyme: the interplay between hydrophobic interactions and formation of intermolecular disulfide bonds.
    Xie J, Qin M, Cao Y, Wang W.
    Proteins; 2011 Aug 01; 79(8):2505-16. PubMed ID: 21661057
    [Abstract] [Full Text] [Related]

  • 19. Producing a low ovomucoid egg white preparation by precipitation with aqueous ethanol.
    Tanabe S, Tesaki S, Watanabe M.
    Biosci Biotechnol Biochem; 2000 Sep 01; 64(9):2005-7. PubMed ID: 11055414
    [Abstract] [Full Text] [Related]

  • 20. Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins.
    Nasabi M, Labbafi M, Mousavi ME, Madadlou A.
    Int J Biol Macromol; 2017 Sep 01; 102():970-976. PubMed ID: 28465176
    [Abstract] [Full Text] [Related]

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