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Journal Abstract Search

139 related items for PubMed ID: 29478522

  • 1. 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
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  • 2. 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 30; 96(10):3334-41. PubMed ID: 26525928
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  • 3. 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 30; 91():161-170. PubMed ID: 28290320
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  • 4. 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
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  • 11. 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 25; 246():18-25. PubMed ID: 29291838
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  • 14. Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion.
    Wen H, Li Z, Li Y, Hao Y, Du Z, Liu X, Shang X, Liu J, Zhang T.
    Food Chem; 2023 Jan 30; 400():134019. PubMed ID: 36084589
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  • 16. 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
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  • 17. Effect of ultraviolet processing on selected properties of egg white.
    Manzocco L, Panozzo A, Nicoli MC.
    Food Chem; 2012 Nov 15; 135(2):522-7. PubMed ID: 22868123
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  • 18. 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 30; 459():140377. PubMed ID: 38991442
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  • 19. Inhibiting effect of dry heat on the heat-induced aggregation of egg white protein.
    Ma Z, Chi Y, Zhang H, Chi Y, Ma Y.
    Food Chem; 2022 Sep 01; 387():132850. PubMed ID: 35381417
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