浙江省地方品种鸡禽白血病的流行病学调查与净化策略评估.
- Published in:
- Acta Agriculturae Zhejiangensis, 2025, v. 37, n. 4, p. 790, doi. 10.3969/j.issn.1004-1524.20240792
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- Article
Works matching DE "EGG whites"
Results: 778
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Insight into the Relationship of Spray-Drying Conditions with the Physicochemical and Gelation Properties of Egg White Protein.
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- Foods, 2025, v. 14, n. 9, p. 1556, doi. 10.3390/foods14091556
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- Article
3
AVALIAÇÃO DA QUALIDADE DE OVOS REFRIGERADOS.
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- Revista Foco (Interdisciplinary Studies Journal), 2025, v. 18, n. 4, p. 1, doi. 10.54751/revistafoco.v18n4-010
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4
笼养华北柴鸡饲粮添加硫酸 软骨素（CS）对鸡蛋中CS含量和蛋品质的影响.
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- Feed Research, 2025, v. 48, n. 5, p. 34, doi. 10.13557/j.cnki.issn1002-2813.2025.05.007
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- Article
5
Protein‐Protein Stabilization in V<sup>IV</sup>O/8‐Hydroxyquinoline–Lysozyme Adducts.
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- Chemistry - A European Journal, 2024, v. 30, n. 55, p. 1, doi. 10.1002/chem.202401712
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- Article
6
Chiral and Structural Polymorphism of Fibril Architectures of Homologous Lysozymes.
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- Chemistry - A European Journal, 2023, v. 29, n. 30, p. 1, doi. 10.1002/chem.202203827
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- Article
7
Influence of different complexing agents on structural, morphological, and magnetic properties of Mg–Co ferrites synthesized by sol–gel auto-combustion method.
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- Journal of Materials Science: Materials in Electronics, 2021, v. 32, n. 8, p. 10549, doi. 10.1007/s10854-021-05711-1
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8
Synthesis and characterization of NiO Nanoparticles using egg white method.
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- Journal of Materials Science: Materials in Electronics, 2017, v. 28, n. 13, p. 9612, doi. 10.1007/s10854-017-6710-3
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- Article
9
Biotherapeutic protein formulation variables influence protein integrity and can promote post-translational modifications as shown using chicken egg white lysozyme as a model system.
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- Biotechnology Letters, 2016, v. 38, n. 4, p. 589, doi. 10.1007/s10529-015-2014-y
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- Article
10
Lysozyme separation from chicken egg white: a review.
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- European Food Research & Technology, 2018, v. 244, n. 4, p. 577, doi. 10.1007/s00217-017-2993-0
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- Article
11
Application of pulses cooking water as functional ingredients: the foaming and gelling abilities.
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- European Food Research & Technology, 2018, v. 244, n. 1, p. 97, doi. 10.1007/s00217-017-2943-x
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- Article
12
Identification of antioxidant peptides of hen egg-white lysozyme and evaluation of inhibition of lipid peroxidation and cytotoxicity in the Zebrafish model.
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- European Food Research & Technology, 2016, v. 242, n. 10, p. 1777, doi. 10.1007/s00217-016-2677-1
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- Article
13
Characterization of crude ovomucins obtained from various egg white layers.
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- European Food Research & Technology, 2016, v. 242, n. 2, p. 233, doi. 10.1007/s00217-015-2535-6
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- Article
14
Egg white hydrolysates with in vitro biological multiactivities to control complications associated with the metabolic syndrome.
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- European Food Research & Technology, 2016, v. 242, n. 1, p. 61, doi. 10.1007/s00217-015-2518-7
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15
The effect of essential oils and cinnamaldehyde on the inactivation of Salmonella Enteritidis in liquid egg products: comparison to synthetic additives.
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- European Food Research & Technology, 2015, v. 240, n. 5, p. 961, doi. 10.1007/s00217-014-2399-1
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16
Study on the gel properties and secondary structure of soybean protein isolate/egg white composite gels.
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- European Food Research & Technology, 2015, v. 240, n. 2, p. 367, doi. 10.1007/s00217-014-2336-3
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17
Impact of ultrasound on egg white proteins as a pretreatment for functional hydrolysates production.
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- European Food Research & Technology, 2014, v. 239, n. 6, p. 979, doi. 10.1007/s00217-014-2295-8
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18
Role of the osmolyte taurine on the folding of a model protein, hen egg white lysozyme, under a crowding condition.
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- Amino Acids, 2015, v. 47, n. 5, p. 909, doi. 10.1007/s00726-015-1918-0
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- Article
19
Purification and identification of antioxidant peptides from egg white protein hydrolysate.
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- Amino Acids, 2012, v. 43, n. 1, p. 457, doi. 10.1007/s00726-011-1102-0
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20
Colloidal characteristics and formulation of pure protein particulate vaccines.
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- Journal of Pharmacy & Pharmacology, 2012, v. 64, n. 10, p. 1386, doi. 10.1111/j.2042-7158.2012.01513.x
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- Article
21
湿式グラインダー処理おからとバクテリアセルロースが卵白のゲル形成性とその分子間力に与える効果.
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- Journal of Home Economics of Japan, 2024, v. 75, n. 12, p. 593
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- Article
22
Precision Fermentation as an Alternative to Animal Protein, a Review.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 315, doi. 10.3390/fermentation10060315
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- Article
23
挂浆对罗非鱼片预制菜品质提升及蛋白质稳定性的影响.
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- South China Fisheries Science, 2024, v. 20, n. 4, p. 11, doi. 10.12131/20240100
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24
The UV-Vis spectrum of antioxidant complex from frozen-dried egg white protein and tomato extract.
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- Journal of Biological Researches, 2020, v. 25, n. 2, p. 58, doi. 10.23869/bphjbr.25.2.20208
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- Article
25
Preparation of Edible Film Based on Egg White Protein Powder to Prolong Shelf Life of Chicken Patties.
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- Journal of Food & Dairy Sciences, 2018, v. 9, n. 11, p. 371
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26
Modelling food security for staple protein in Indonesia using system dynamics approach.
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- Cogent Engineering, 2021, v. 8, n. 1, p. 1, doi. 10.1080/23311916.2021.2003945
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27
Inactivation of High-pressure Thermal Sterilization Combining with Egg White Lysozyme on Bacillus subtilis Spores.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 3, p. 112, doi. 10.16429/j.1009-7848.2024.03.011
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28
食品中动物蛋白形成皮克林乳液的研究进展.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 6, p. 420
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- Article
29
咸蛋清中几种重要蛋白质的提取和纯化.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 6, p. 203
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- Article
30
蛋清蛋白Pickering乳液制备及其负载刀一胡萝卜素的稳定性.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 3, p. 271, doi. 10.16429/j.1009-7848.2023.03.028
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- Article
31
Analysis of Nutrition and Antioxidant Activity Differences of Poultry Egg White in Vitro Simulated Digestive Juice.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 2, p. 121, doi. 10.16429/j.1009-7848.2023.02.012
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32
Separasi Garam Natrium dan Protein pada Putih Telur Asin Menggunakan Membran Ultrafiltrasi.
- Published in:
- Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2024, v. 35, n. 2, p. 224, doi. 10.6066/jtip.2024.35.2.224
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33
Elastic Attributes of Heated Egg Protein Gels.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 4, p. 862, doi. 10.1111/j.1365-2621.1992.tb14311.x
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- Article
34
Mushroom (Agaricus bisporus), Its Polyphenoloxidase, and Polyphenolics Affect In Vitro Iron Availability.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 458, doi. 10.1111/j.1365-2621.1992.tb05516.x
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- Article
35
Enthalpy of Denaturation and Surface Functional Properties of Heated Egg White Proteins in the Dry State.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1280, doi. 10.1111/j.1365-2621.1990.tb03916.x
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- Article
36
Standardized Procedure for Measuring Foaming Properties of Three Proteins, A Collaborative Study.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 5, p. 1441, doi. 10.1111/j.1365-2621.1990.tb03953.x
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37
Letters.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 4, p. ii, doi. 10.1111/j.1365-2621.1990.tb01556.x
- Publication type:
- Article
38
Inhibition of Modori (Gel Weakening) in Surimi by Plasma Hydrolysate and Egg White.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 665, doi. 10.1111/j.1365-2621.1990.tb05202.x
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- Article
39
Rheological Properties of Heat-Induced Ovalbumin Gels Prepared by Two-step and One-step Heating Methods.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 6, p. 1632, doi. 10.1111/j.1365-2621.1989.tb05176.x
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40
Texture Changes on Heating Spray-Dried Egg White.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1206, doi. 10.1111/j.1365-2621.1989.tb05955.x
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- Article
41
Comparison of Transparent Gels with Turbid Gels Prepared from Egg White: Creep Analysis of Gels.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1209, doi. 10.1111/j.1365-2621.1989.tb05956.x
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- Publication type:
- Article
42
Effects of Lysozyme, Clupeine, and Sucrose on the Foaming Properties of Whey Protein Isolate and β-Lactoglobulin.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 743, doi. 10.1111/j.1365-2621.1989.tb04694.x
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- Publication type:
- Article
43
Determination of Cross-link Density in Egg White Gels from Stress Relaxation Data.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 218, doi. 10.1111/j.1365-2621.1989.tb08606.x
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- Publication type:
- Article
44
Effect of Heat Processing of Dried Egg White on In Vitro Iron Bioavailability.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 154, doi. 10.1111/j.1365-2621.1989.tb08590.x
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- Article
45
Ca<sup>2+</sup> addition facilitates the shell repair with eggs production of Pomacea canaliculata through biomineralization and food intaking regulation.
- Published in:
- Scientific Reports, 2023, v. 13, n. 1, p. 1, doi. 10.1038/s41598-023-43071-4
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- Article
46
Exploring the antibacterial and dermatitis-mitigating properties of chicken egg white-synthesized zinc oxide nano whiskers.
- Published in:
- Frontiers in Cellular & Infection Microbiology, 2024, p. 1, doi. 10.3389/fcimb.2023.1295593
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- Article
47
Exploring the antibacterial and dermatitis-mitigating properties of chicken egg white-synthesized zinc oxide nano whiskers.
- Published in:
- Frontiers in Cellular & Infection Microbiology, 2023, p. 1, doi. 10.3389/fcimb.2023.1295593
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- Publication type:
- Article
48
Simulation for ultrasound‐guided renal biopsy using boiled egg.
- Published in:
- Nephrology, 2022, v. 27, n. 9, p. 753, doi. 10.1111/nep.14079
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- Article
49
Improvement of antioxidant properties of egg white protein enzymatic hydrolysates by membrane ultrafiltration.
- Published in:
- Chemical Industry / Hemijska Industrija, 2016, v. 70, n. 4, p. 419, doi. 10.2298/HEMIND150506047J
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- Publication type:
- Article
50
Nano-ovalbumin: a green biocatalyst for biomimetic synthesis of tetrahydrodipyrazolo pyridines in water.
- Published in:
- Research on Chemical Intermediates, 2018, v. 44, n. 11, p. 7065, doi. 10.1007/s11164-018-3542-6
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- Publication type:
- Article