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Journal Abstract Search

116 related items for PubMed ID: 39111502

  • 1. 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; 277(Pt 4):134507. PubMed ID: 39111502
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 3. Effects of deglycosylation and the Maillard reaction on conformation and allergenicity of the egg ovomucoid.
    Ma J, Zhou J, Chen L, Zhang H, Wang Y, Fu L.
    J Food Sci; 2021 Jul 01; 86(7):3014-3022. PubMed ID: 34151424
    [Abstract] [Full Text] [Related]

  • 4. Kinetic analysis of pepsin digestion of chicken egg white ovomucoid and allergenic potential of pepsin fragments.
    Takagi K, Teshima R, Okunuki H, Itoh S, Kawasaki N, Kawanishi T, Hayakawa T, Kohno Y, Urisu A, Sawada J.
    Int Arch Allergy Immunol; 2005 Jan 01; 136(1):23-32. PubMed ID: 15591810
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. Ultrasound improves the thermal stability and binding capacity of ovomucin by promoting the dissociation of insoluble ovomucin aggregates.
    Zheng J, Cheng Y, Bao M, Li Z, Lü X, Shan Y.
    Int J Biol Macromol; 2023 Feb 15; 228():478-486. PubMed ID: 36577472
    [Abstract] [Full Text] [Related]

  • 8. Effects of ultrasonic treatment on ovomucin: Structure, functional properties and bioactivity.
    Xu Q, Li X, Lv Y, Liu Y, Yin C.
    Ultrason Sonochem; 2022 Sep 15; 89():106153. PubMed ID: 36088894
    [Abstract] [Full Text] [Related]

  • 9. Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions of its gels.
    Cheng Y, Wang J, Chi Y, Ma Z, Geng X, Chi Y.
    J Sci Food Agric; 2021 Jan 30; 101(2):433-440. PubMed ID: 32648587
    [Abstract] [Full Text] [Related]

  • 10. Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material composition of thermal gels.
    Liu X, Zhang Z, Chen Y, Zhong M, Lei Y, Huo J, Ma L, Li S.
    Food Chem; 2024 Dec 01; 460(Pt 3):140785. PubMed ID: 39121770
    [Abstract] [Full Text] [Related]

  • 11. Primary structure of potential allergenic proteins in emu (Dromaius novaehollandiae) egg white.
    Maehashi K, Matano M, Irisawa T, Uchino M, Itagaki Y, Takano K, Kashiwagi Y, Watanabe T.
    J Agric Food Chem; 2010 Dec 08; 58(23):12530-6. PubMed ID: 21058653
    [Abstract] [Full Text] [Related]

  • 12. Pasteurization induced protein interaction decreased the potential allergenicity of ovalbumin and ovomucoid in egg white.
    Shi Q, Wang W, Wu Y, Chen H, Tong P, Gao J.
    J Sci Food Agric; 2022 Dec 08; 102(15):6835-6847. PubMed ID: 35634708
    [Abstract] [Full Text] [Related]

  • 13. 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]

  • 14. Simple pH treatment as an effective tool to improve the functional properties of ovomucin.
    Shan Y, Ma M, Huang X, Guo Y, Jin G, Jin Y.
    J Food Sci; 2012 Jul 01; 77(7):C740-5. PubMed ID: 22694721
    [Abstract] [Full Text] [Related]

  • 15. Gel properties of blue round scad (Decapterus maruadsi) mince as influenced by the addition of egg white powder.
    Wu Q, Wang W, Li XP, Yi SM, Mi HB, Xu YX, Li JR.
    J Texture Stud; 2022 Aug 01; 53(4):563-576. PubMed ID: 35580190
    [Abstract] [Full Text] [Related]

  • 16. Sialic acid involves in the interaction between ovomucin and hemagglutinin and influences the antiviral activity of ovomucin.
    Xu Q, Shan Y, Wang N, Liu Y, Zhang M, Ma M.
    Int J Biol Macromol; 2018 Nov 01; 119():533-539. PubMed ID: 30071221
    [Abstract] [Full Text] [Related]

  • 17. Production and characterization of eggs from hens with ovomucoid gene mutation.
    Mukae T, Yoshii K, Watanobe T, Tagami T, Oishi I.
    Poult Sci; 2021 Feb 01; 100(2):452-460. PubMed ID: 33518096
    [Abstract] [Full Text] [Related]

  • 18. Transcription activator-like effector nuclease-mediated deletion safely eliminates the major egg allergen ovomucoid in chickens.
    Ezaki R, Sakuma T, Kodama D, Sasahara R, Shiraogawa T, Ichikawa K, Matsuzaki M, Handa A, Yamamoto T, Horiuchi H.
    Food Chem Toxicol; 2023 May 01; 175():113703. PubMed ID: 36889429
    [Abstract] [Full Text] [Related]

  • 19. Interactions involved in ovomucin gel-forming properties: a rheological-biochemical approach.
    Rabouille C, Aon MA, Thomas D.
    Arch Biochem Biophys; 1989 May 01; 270(2):495-503. PubMed ID: 2705776
    [Abstract] [Full Text] [Related]

  • 20. 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]

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