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Journal Abstract Search

219 related items for PubMed ID: 32234445

  • 1. The sol-gel-sol transformation behavior of egg white proteins induced by alkali.
    Gao X, Yao Y, Wu N, Xu M, Zhao Y, Tu Y.
    Int J Biol Macromol; 2020 Jul 15; 155():588-597. PubMed ID: 32234445
    [Abstract] [Full Text] [Related]

  • 2. Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate.
    Jin Y, Yao Y, Wu N, Du H, Xu M, Zhao Y, Luo C, Tu Y.
    Food Chem; 2022 Jul 01; 381():132220. PubMed ID: 35114621
    [Abstract] [Full Text] [Related]

  • 3. Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels.
    Ai M, Jiang A.
    Food Chem; 2021 Mar 15; 340():128185. PubMed ID: 33010647
    [Abstract] [Full Text] [Related]

  • 4. Regulation of different copper salts on alkali-induced egg white gels: Physicochemical characteristics, microstructure and protein conformation.
    Tan J, Deng C, Yao Y, Wu N, Xu M, Chen S, Yin Z, Zhao Y, Tu Y.
    Food Chem; 2024 Mar 01; 435():137346. PubMed ID: 37783128
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Effects of copper ions on the characteristics of egg white gel induced by strong alkali.
    Shao Y, Zhao Y, Xu M, Chen Z, Wang S, Tu Y.
    Poult Sci; 2017 Sep 01; 96(11):4116-4123. PubMed ID: 29050422
    [Abstract] [Full Text] [Related]

  • 8. Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules.
    Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y.
    Food Chem; 2020 May 01; 311():125998. PubMed ID: 31874426
    [Abstract] [Full Text] [Related]

  • 9. Formation of lysinoalanine in egg white under alkali treatment.
    Zhao Y, Luo X, Li J, Xu M, Tu Y.
    Poult Sci; 2016 Mar 01; 95(3):660-7. PubMed ID: 26772660
    [Abstract] [Full Text] [Related]

  • 10. Alkali induced gelation behavior of low-density lipoprotein and high-density lipoprotein isolated from duck eggs.
    Yang Y, Zhao Y, Xu M, Yao Y, Wu N, Du H, Tu Y.
    Food Chem; 2020 May 01; 311():125952. PubMed ID: 31869646
    [Abstract] [Full Text] [Related]

  • 11. 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 30; 409():135263. PubMed ID: 36592599
    [Abstract] [Full Text] [Related]

  • 12. Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism.
    Zhang Z, Zhao Y, Han Y, Teng H, Xu Q.
    Int J Biol Macromol; 2024 Oct 30; 277(Pt 4):134507. PubMed ID: 39111502
    [Abstract] [Full Text] [Related]

  • 13. Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white.
    Tang H, Tan L, Chen Y, Zhang J, Li H, Chen L.
    J Sci Food Agric; 2021 Mar 15; 101(4):1389-1395. PubMed ID: 32835415
    [Abstract] [Full Text] [Related]

  • 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
    [Abstract] [Full Text] [Related]

  • 15. 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 15; 330():127321. PubMed ID: 32569937
    [Abstract] [Full Text] [Related]

  • 16. 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 15; 101(14):6093-6103. PubMed ID: 33904600
    [Abstract] [Full Text] [Related]

  • 17. Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition.
    Ai M, Zhou Q, Guo S, Fan H, Cao Y, Ling Z, Zhou L, Jiang A.
    Food Chem; 2020 Jun 01; 314():126206. PubMed ID: 31951888
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  • 18. Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising.
    Xue H, Xu M, Zhang G, Wang P, Yu L, Zhao Y, Tu Y, Zhao Y.
    Poult Sci; 2022 May 01; 101(5):101774. PubMed ID: 35278755
    [Abstract] [Full Text] [Related]

  • 19. Gelation behavior of egg yolk under physical and chemical induction: A review.
    Zhao Y, Feng F, Yang Y, Xiong C, Xu M, Tu Y.
    Food Chem; 2021 Sep 01; 355():129569. PubMed ID: 33773456
    [Abstract] [Full Text] [Related]

  • 20. 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
    [Abstract] [Full Text] [Related]

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