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Journal Abstract Search

239 related items for PubMed ID: 33904600

  • 1. 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; 101(14):6093-6103. PubMed ID: 33904600
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
    Su Y, Sun Y, Chang C, Li J, Cai Y, Zhao Q, Huang Z, Xiong W, Gu L, Yang Y.
    J Sci Food Agric; 2024 Aug 15; 104(10):6070-6084. PubMed ID: 38441435
    [Abstract] [Full Text] [Related]

  • 4. Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling.
    Guo W, Zhao Y, Yao Y, Wu N, Xu M, Du H, Tu Y.
    Int J Biol Macromol; 2019 Oct 01; 138():116-124. PubMed ID: 31295501
    [Abstract] [Full Text] [Related]

  • 5. Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products.
    Wang X, Qiu N, Liu Y.
    J Food Sci; 2018 Apr 01; 83(4):1140-1148. PubMed ID: 29577301
    [Abstract] [Full Text] [Related]

  • 6. Effects of salting processes and time on the chemical composition, textural properties, and microstructure of cooked duck egg.
    Kaewmanee T, Benjakul S, Visessanguan W.
    J Food Sci; 2011 Mar 01; 76(2):S139-47. PubMed ID: 21535790
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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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  • 15. alpha-Casein improves the gel properties of dried egg white.
    Matsudomi N, Kanda Y, Moriwaki H.
    J Agric Food Chem; 2003 Nov 19; 51(24):7140-5. PubMed ID: 14611185
    [Abstract] [Full Text] [Related]

  • 16. Influence of heat and shear induced protein aggregation on the in vitro digestion rate of whey proteins.
    Singh TK, Øiseth SK, Lundin L, Day L.
    Food Funct; 2014 Nov 19; 5(11):2686-98. PubMed ID: 25205335
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  • 17. 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]

  • 18. Angiotensin I converting enzyme inhibitory peptides from simulated in vitro gastrointestinal digestion of cooked eggs.
    Majumder K, Wu J.
    J Agric Food Chem; 2009 Jan 28; 57(2):471-7. PubMed ID: 19154160
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  • 19. 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 28; 108():465-474. PubMed ID: 29735080
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  • 20. Formation mechanism of low-density lipoprotein gel induced by NaCl.
    Xu L, Zhao Y, Xu M, Nie X, Wu N, Tu Y.
    Poult Sci; 2019 Oct 01; 98(10):5166-5176. PubMed ID: 31064005
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