Found: 31
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Reducing curing time via a shell‐less method: a comparative analysis of flavour characteristics in salted egg yolk.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 8, p. 5363, doi. 10.1111/ijfs.17219
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- Article
Effect of salting and dehydration treatments on the physicochemical and gel properties of hen and duck egg yolks, plasma and granules.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6070, doi. 10.1002/jsfa.13434
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- Article
Novel Insights into the Effects of Different Cooking Methods on Salted Egg Yolks: Physicochemical and Sensory Analysis.
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- Foods, 2024, v. 13, n. 13, p. 1963, doi. 10.3390/foods13131963
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- Article
Studies on the Properties and Stability Mechanism of Double Emulsion Gels Prepared by Heat-Induced Aggregates of Egg White Protein-Oligosaccharides Glycosylation Products.
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- Foods, 2024, v. 13, n. 12, p. 1822, doi. 10.3390/foods13121822
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- Article
Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery.
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- Foods, 2024, v. 13, n. 12, p. 1834, doi. 10.3390/foods13121834
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- Article
Investigating the mechanism of antioxidants as egg white powder flavor modifiers.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 2621, doi. 10.1002/jsfa.13146
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- Article
Synergistic effect of egg white protein particles and rhamnolipid on improving the bioavailability of curcumin carried in high internal phase emulsions.
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- International Journal of Food Science & Technology, 2024, v. 59, n. 3, p. 1281, doi. 10.1111/ijfs.16767
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- Article
Bioactive peptides derived from quinoa protein: fabrication, antioxidant activities, and in vitro digestion profiles.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 2, p. 894, doi. 10.1007/s11694-023-02212-z
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- Article
Cell-Free Supernatant of Lactiplantibacillus plantarum 90: A Clean Label Strategy to Improve the Shelf Life of Ground Beef Gel and Its Bacteriostatic Mechanism.
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- Foods, 2023, v. 12, n. 22, p. 4053, doi. 10.3390/foods12224053
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- Article
Fabrication mechanism and functional properties of ovalbumin fibrils prepared by acidic heat treatment.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 14, p. 7127, doi. 10.1002/jsfa.12813
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- Article
Lutein-Loaded Emulsions Stabilized by Egg White Protein-Dextran-Catechin Conjugates: Cytotoxicity, Stability, and Bioaccessibility.
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- Food Biophysics, 2023, v. 18, n. 2, p. 175, doi. 10.1007/s11483-022-09762-7
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- Article
Emulsion-Templated Liquid Oil Structuring with Egg White Protein Microgel- Xanthan Gum.
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- Foods, 2023, v. 12, n. 9, p. 1884, doi. 10.3390/foods12091884
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- Article
Synergistic effect of gum arabic and xanthan gum on improving rheological properties of low‐fat mayonnaise with egg white protein microparticle as a fat mimetic.
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- International Journal of Food Science & Technology, 2023, v. 58, n. 3, p. 1037, doi. 10.1111/ijfs.16237
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- Article
Novel extraction technologies and potential applications of egg yolk proteins.
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- Food Science & Biotechnology, 2023, v. 32, n. 2, p. 121, doi. 10.1007/s10068-022-01209-6
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- Article
Immunomodulatory Function of Egg White Peptides in RAW264.7 Macrophage Cells and Immunosuppressive Mice Induced by Cyclophosphamide.
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- International Journal of Peptide Research & Therapeutics, 2023, v. 29, n. 1, p. 1, doi. 10.1007/s10989-022-10481-3
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- Article
Changes in partial properties of glycosylated egg white powder during storage.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 3, p. 1261, doi. 10.1002/jsfa.12220
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- Article
Gel properties of okara dietary fiber‐fortified soy protein isolate gel with/without NaCl.
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- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 1, p. 411, doi. 10.1002/jsfa.12155
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- Article
Fabrication, Structural and Emulsifying Properties of Egg White Protein-Dextran Conjugates through Maillard Reaction.
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- Food Biophysics, 2022, v. 17, n. 4, p. 650, doi. 10.1007/s11483-022-09745-8
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- Article
Study on functional improvement of freeze–thaw egg yolk pellet by enzymatic hydrolysis.
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- Journal of Food Science & Technology, 2022, v. 59, n. 11, p. 4362, doi. 10.1007/s13197-022-05511-3
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- Article
Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 5618, doi. 10.1002/jsfa.11897
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- Article
Preparation and characterization of W<sub>1</sub>/O/W<sub>2</sub> emulsions stabilized by glycated and heat‐modified egg white proteins.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 13, p. 5795, doi. 10.1002/jsfa.11929
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- Article
Comparison of the functionality of egg white liquid with different desugaring treatments.
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- International Journal of Food Science & Technology, 2022, v. 57, n. 9, p. 5811, doi. 10.1111/ijfs.15872
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- Article
Improved retention ratio and bioaccessibility of lutein loaded in emulsions stabilized by egg yolk granules‐lecithin complex.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5153, doi. 10.1002/jsfa.11867
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- Article
Effects of surfactants on activity and structure of egg yolk antibody.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2022, v. 132, p. 167, doi. 10.1016/j.fbp.2022.01.005
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- Article
Changes in stability and in vitro digestion of egg‐protein stabilized emulsions and β‐carotene gels in the presence of sodium tripolyphosphate.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 13, p. 5591, doi. 10.1002/jsfa.11210
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- Article
Degradation of 5-methyltetrahydrofolate in model and egg yolk systems and strategies for its stabilization.
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- Journal of Food Science & Technology, 2021, v. 58, n. 9, p. 3473, doi. 10.1007/s13197-021-04992-y
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- Article
Influence of chitosan on the emulsifying properties of egg yolk hydrolysates: study on creaming, thermal and oxidative stability.
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- Journal of the Science of Food & Agriculture, 2021, v. 101, n. 11, p. 4691, doi. 10.1002/jsfa.11114
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- Article
Changes in microbial, physiochemical, and functional properties of pasteurized liquid whole egg during refrigerated storage.
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- Journal of the Science of Food & Agriculture, 2020, v. 100, n. 7, p. 2873, doi. 10.1002/jsfa.10311
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- Article
Gel properties of salty liquid whole egg as affected by preheat treatment.
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- Journal of Food Science & Technology, 2020, v. 57, n. 3, p. 877, doi. 10.1007/s13197-019-04119-4
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- Article
Films Based on Egg White Protein and Succinylated Casein Cross-Linked with Transglutaminase.
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- Food & Bioprocess Technology, 2017, v. 10, n. 8, p. 1422, doi. 10.1007/s11947-017-1901-8
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- Article
Fabrication of Surface-Active Antioxidant Food Biopolymers: Conjugation of Catechin Polymers to Egg White Proteins.
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- Food Biophysics, 2017, v. 12, n. 2, p. 198, doi. 10.1007/s11483-017-9476-5
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- Article