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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
Changes in the Workforce Characteristics of Providers Who Care for Adult Patients With Rheumatologic and Musculoskeletal Disease in the United States.
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- Arthritis & Rheumatology, 2024, v. 76, n. 7, p. 1153, doi. 10.1002/art.42833
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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
Frustrated Lewis Pair‐Type Reactivity of Intermolecular Rare‐Earth Aryloxide and N‐Heterocyclic Carbene/Olefin Combinations.
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- Chemistry - An Asian Journal, 2024, v. 19, n. 10, p. 1, doi. 10.1002/asia.202400190
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- Article
Association between dietary inflammation index and female infertility from National Health and Nutrition Examination Survey: 2013-2018.
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- Frontiers in Endocrinology, 2024, p. 01, doi. 10.3389/fendo.2024.1309492
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- Article
Looking back to move forward: comparison of instructors' and undergraduates' retrospection on the effectiveness of online learning using the nine-outcome influencing factors.
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- Humanities & Social Sciences Communications, 2024, v. 11, n. 1, p. 1, doi. 10.1057/s41599-024-03097-z
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- Article
Two-Stage Solar–NaOH Thermochemical Heat Pump Heating System for Building Heating: Operations Strategies and Theoretical Performance.
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- Energies (19961073), 2024, v. 17, n. 8, p. 1976, doi. 10.3390/en17081976
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- Article
Using Electronic Health Records and Linked Claims Data to Assess New Medication Use and Primary Nonadherence in Rheumatology Patients.
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- Arthritis Care & Research, 2024, v. 76, n. 4, p. 550, doi. 10.1002/acr.25269
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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
Potential ocular indicators to distinguish posterior cortical atrophy and typical Alzheimer's disease: a cross-section study using optical coherence tomography angiography.
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- Alzheimer's Research & Therapy, 2024, v. 16, n. 1, p. 1, doi. 10.1186/s13195-024-01431-w
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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
Potential Application of Ovalbumin Gel Nanoparticles Loaded with Carvacrol in the Preservation of Fresh Pork.
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- Gels (2310-2861), 2023, v. 9, n. 12, p. 941, doi. 10.3390/gels9120941
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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
Solar energy for low carbon buildings: choice of systems for minimal installation area, cost, and environmental impact.
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- City & Built Environment, 2023, v. 1, n. 1, p. 1, doi. 10.1007/s44213-023-00019-8
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- Article
Identification of Candidate Biomarkers of Alzheimer's Disease via Multiplex Cerebrospinal Fluid and Serum Proteomics.
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- International Journal of Molecular Sciences, 2023, v. 24, n. 18, p. 14225, doi. 10.3390/ijms241814225
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- Article
Fluid‐Driven High‐Performance Bionic Artificial Muscle with Adjustable Muscle Architecture.
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- Advanced Intelligent Systems (2640-4567), 2023, v. 5, n. 6, p. 1, doi. 10.1002/aisy.202200370
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- Article
Improving EFL Teaching in Chinese Universities: Perceptions of Teachers with Oversea Experience.
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- Arab World English Journal, 2023, v. 14, n. 2, p. 48, doi. 10.24093/awej/vol14no2.4
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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
Lung Inflammation Resolution by RvD1 and RvD2 in a Receptor-Dependent Manner.
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- Pharmaceutics, 2023, v. 15, n. 5, p. 1527, doi. 10.3390/pharmaceutics15051527
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- Article
Salivary Aβ<sub>1–42</sub> may be a quick-tested biomarker for clinical use in Alzheimer's disease: a meta-analysis.
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- Journal of Neurology, 2023, v. 270, n. 4, p. 1945, doi. 10.1007/s00415-022-11509-w
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- Article
Prevalence and outcomes of rapidly progressive dementia: a retrospective cohort study in a neurologic unit in China.
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- BMC Geriatrics, 2023, v. 23, n. 1, p. 1, doi. 10.1186/s12877-023-03841-1
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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
Machine Learning Applied to Patient‐Reported Outcomes to Classify Physician‐Derived Measures of Rheumatoid Arthritis Disease Activity.
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- ACR Open Rheumatology, 2022, v. 4, n. 12, p. 995, doi. 10.1002/acr2.11499
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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
Evidence in Support of Analogical Reasoning Improvements with Executive Attention Intervention in Healthy Young Adults.
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- Neuroscience Bulletin, 2022, v. 38, n. 12, p. 1476, doi. 10.1007/s12264-022-00941-7
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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
Soft Robots' Dynamic Posture Perception Using Kirigami-Inspired Flexible Sensors with Porous Structures and Long Short-Term Memory (LSTM) Neural Networks.
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- Sensors (14248220), 2022, v. 22, n. 20, p. N.PAG, doi. 10.3390/s22207705
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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
The Economic Benefit of Remission for Patients with Rheumatoid Arthritis.
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- Rheumatology & Therapy, 2022, v. 9, n. 5, p. 1329, doi. 10.1007/s40744-022-00473-6
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- Article
On the effect of confining pressure on fatigue failure of block‐in‐matrix soils exposed to multistage cyclic triaxial loads.
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- Fatigue & Fracture of Engineering Materials & Structures, 2022, v. 45, n. 9, p. 2481, doi. 10.1111/ffe.13760
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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
Classification and Interpretability of Mild Cognitive Impairment Based on Resting-State Functional Magnetic Resonance and Ensemble Learning.
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- Computational Intelligence & Neuroscience, 2022, p. 1, doi. 10.1155/2022/2535954
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- Article
Prevalence and risk factors of ischemic stroke-related headache in China: a systematic review and meta-analysis.
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- BMC Public Health, 2022, v. 22, n. 1, p. 1, doi. 10.1186/s12889-022-13917-z
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- Article
Effect of In-Situ Stress on Hydraulic Fracturing of Tight Sandstone Based on Discrete Element Method.
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- Energies (19961073), 2022, v. 15, n. 15, p. 5620, doi. 10.3390/en15155620
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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
Isoflurane Alleviates Myocardial Injury Induced by Hypoxia/Reoxygenation by Regulating miR-18a-5p.
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- Cardiovascular Toxicology, 2021, v. 21, n. 10, p. 800, doi. 10.1007/s12012-021-09670-1
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- Article
Effect of preparation procedure on properties of egg white protein and the fibrous microparticle stabilized complex emulsions.
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- Journal of Food Science & Technology, 2021, v. 58, n. 10, p. 3798, doi. 10.1007/s13197-020-04840-5
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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