Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

(2018) Juntong Wang et al.   FOOD CHEMISTRY

Influence of bio-active terpenes on the characteristics and functional properties of egg yolk

(2018) Mostafa Gouda et al.   FOOD HYDROCOLLOIDS

Protein nanovehicles produced from egg white. Part 2: Effect of protein concentration and spray drying on particle size and linoleic acid binding capacity

(2018) Osvaldo E. Sponton et al.   FOOD HYDROCOLLOIDS

Effect of oxidative modification on structural and foaming properties of egg white protein

(2018) Xiang Duan et al.   FOOD HYDROCOLLOIDS

Influence of high-intensity ultrasound on foaming and structural properties of egg white

(2018) Long Sheng et al.   FOOD RESEARCH INTERNATIONAL

The effect of spray drying on the difference in flavor and functional properties of liquid and dried whey proteins, milk proteins, and micellar casein concentrates

(2018) Brandon Carter et al.   JOURNAL OF DAIRY SCIENCE

Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

(2018) Peishan Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates

(2018) Andrea B Stefanović et al.   POULTRY SCIENCE

Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology

(2018) Daoying Wang et al.   POULTRY SCIENCE

Optimisation of Pueraria isoflavonoids by response surface methodology using ultrasonic-assisted extraction

(2017) Ka H. Wong et al.   FOOD CHEMISTRY

Synthesis and structural characterization of lysozyme–pullulan conjugates obtained by the Maillard reaction

(2017) Long Sheng et al.   FOOD HYDROCOLLOIDS

Effect of dry heat treatment of egg white powder on its functional, nutritional and allergenic properties

(2017) Valerie Lechevalier et al.   JOURNAL OF FOOD ENGINEERING

Rehydration behaviours of high protein dairy powders: The influence of agglomeration on wettability, dispersibility and solubility

(2016) Junfu Ji et al.   FOOD HYDROCOLLOIDS

Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties

(2016) Jannika Dombrowski et al.   FOOD HYDROCOLLOIDS

Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

(2016) Zhouyi Xiong et al.   FOOD HYDROCOLLOIDS

Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology

(2015) Hyun-Woo Seo et al.   FOOD CHEMISTRY

Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate

(2014) Chunyan Yin et al.   FOOD RESEARCH INTERNATIONAL

Response surface optimization of enzymatic hydrolysis of duck blood corpuscle using commercial proteases

(2014) Zhaojun Zheng et al.   POULTRY SCIENCE

Rehydration process of milk protein concentrate powder monitored by static light scattering

(2009) Arnaud Mimouni et al.   FOOD HYDROCOLLOIDS

Optimization of dry heat treatment of egg white in relation to foam and interfacial properties

(2008) E. Talansier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY