Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white

The sol-gel-sol transformation behavior of egg white proteins induced by alkali

(2020) Xuejing Gao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

(2020) Xin Liu et al.   FOOD HYDROCOLLOIDS

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

(2020) Yanqiu Ma et al.   FOOD HYDROCOLLOIDS

Quantitative proteomic and metabolomic analysis of Dictyophora indusiata fruiting bodies during post-harvest morphological development

(2020) Jinqiu Wang et al.   FOOD CHEMISTRY

Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling

(2019) Weibo Guo et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of strong alkali treatment on the physicochemical properties, microstructure, protein structures, and intermolecular forces in egg yolks, plasma, and granules

(2019) Yuan Yang et al.   FOOD CHEMISTRY

Effect of Different Heat Treatments on In Vitro Digestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products

(2018) Xuefen Wang et al.   JOURNAL OF FOOD SCIENCE

Effect of salts combined with high hydrostatic pressure on structure and gelation properties of sweet potato protein

(2018) Zhong-Kai Zhao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel

(2018) Maissa Khemakhem et al.   FOOD HYDROCOLLOIDS

Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting

(2018) Lilan Xu et al.   FOOD CHEMISTRY

In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields

(2017) Ya-Fei Liu et al.   FOOD CHEMISTRY

Effect of salts and nonionic surfactants on thermal characteristics of egg white proteins

(2017) Mahshad Nasabi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of salting treatment on the physicochemical properties, textural properties, and microstructures of duck eggs

(2017) Lilan Xu et al.   PLoS One

Formation mechanism of ovalbumin gel induced by alkali

(2016) Yan Zhao et al.   FOOD HYDROCOLLOIDS

The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated

(2016) Kéra Nyemb et al.   FOOD HYDROCOLLOIDS

Determination of heat-induced changes in the protein secondary structure of reconstituted livetins (water-soluble proteins from hen’s egg yolk) by FTIR

(2015) Timo Ulrichs et al.   FOOD CHEMISTRY

Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology

(2015) K. Blume et al.   FOOD CHEMISTRY

Accurate determination of endpoint temperature of cooked meat after storage by Raman spectroscopy and chemometrics

(2015) Daniel T. Berhe et al.   FOOD CONTROL

The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein

(2015) Moritz Lassé et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Functional food microstructures for macronutrient release and delivery

(2015) J. E. Norton et al.   Food & Function

Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

(2014) P. Ganesan et al.   Korean Journal for Food Science of Animal Resources

Digestibility and Structural Properties of Thermal and High Hydrostatic Pressure Treated Sweet Potato (Ipomoea batatas L.) Protein

(2014) Minjie Sun et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of gel structure on the gastric digestion of whey protein emulsion gels

(2014) Qing Guo et al.   Soft Matter

Microstructure and protein digestibility of beef: The effect of cooking conditions as used in stews and curries

(2013) Lovedeep Kaur et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of Salting Processes and Time on the Chemical Composition, Textural Properties, and Microstructure of Cooked Duck Egg

(2011) Thammarat Kaewmanee et al.   JOURNAL OF FOOD SCIENCE

Effect of NaCl on thermal aggregation of egg white proteins from duck egg

(2010) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

In vitro human digestion models for food applications

(2010) Sun Jin Hur et al.   FOOD CHEMISTRY

Protein Hydrolysate of Salted Duck Egg White as a Substitute of Phosphate and Its Effect on Quality of Pacific White Shrimp (Litopenaeus Vannamei)

(2009) Thammarat Kaewmanee et al.   JOURNAL OF FOOD SCIENCE

Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting

(2008) Thammarat Kaewmanee et al.   FOOD CHEMISTRY

Physicochemical properties and microstructure of soy protein hydrogels co-induced by Maillard type cross-linking and salts

(2008) R. Caillard et al.   FOOD RESEARCH INTERNATIONAL