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130 related items for PubMed ID: 30797348

  • 1. 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
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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 01; 96(10):3334-41. PubMed ID: 26525928
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  • 5. 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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  • 9. High-intensity ultrasound enhances the immunoglobulin (Ig)G and IgE binding of ovalbumin.
    Yang WH, Tu ZC, Wang H, Li X, Tian M.
    J Sci Food Agric; 2017 Jul 01; 97(9):2714-2720. PubMed ID: 27747886
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  • 10. Inhibition against heat coagulation of ovotransferrin by ovalbumin dry-heated at 120 degrees C.
    Watanabe K, Nakamura Y, Xu JQ, Shimoyamada M.
    J Agric Food Chem; 2000 Sep 01; 48(9):3965-72. PubMed ID: 10995298
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  • 11. How Proteins Aggregate Can Reduce Allergenicity: Comparison of Ovalbumins Heated under Opposite Electrostatic Conditions.
    Claude M, Bouchaud G, Lupi R, Castan L, Tranquet O, Denery-Papini S, Bodinier M, Brossard C.
    J Agric Food Chem; 2017 May 10; 65(18):3693-3701. PubMed ID: 28434227
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  • 12. Dry-heat-induced phosphoserine-specific fragmentation of ovalbumin.
    Koyama S, Kodama D, Handa A, Tsujii Y.
    Food Chem; 2024 May 15; 440():138263. PubMed ID: 38159316
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  • 13. 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. Coacervates and coaggregates: Liquid-liquid and liquid-solid phase transitions by native and unfolded protein complexes.
    Iwashita K, Handa A, Shiraki K.
    Int J Biol Macromol; 2018 Dec 25; 120(Pt A):10-18. PubMed ID: 30114421
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  • 15. 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 25; 91():161-170. PubMed ID: 28290320
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  • 16. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior.
    Chang K, Liu J, Jiang W, Zhang R, Zhang T, Liu B.
    Food Res Int; 2020 Oct 25; 136():109311. PubMed ID: 32846520
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  • 17. Aggregation and Growth Mechanism of Ovalbumin and Sodium Carboxymethylcellulose Colloidal Particles under Thermal Induction.
    Niu F, Gu F, Zhao M, Gao Y, Tu W, Kou M, Pan W.
    Biomacromolecules; 2023 Mar 13; 24(3):1532-1543. PubMed ID: 36908256
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  • 20. Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: effect on protein structure and some properties.
    Li CP, Hayashi Y, Shinohara H, Ibrahim HR, Sugimoto Y, Kurawaki J, Matsudomi N, Aoki T.
    J Agric Food Chem; 2005 Jun 15; 53(12):4962-7. PubMed ID: 15941342
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