Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH)

Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk

(2019) Yang Gao et al.   FOOD HYDROCOLLOIDS

Combination of egg white protein and microgels to stabilize foams: Impact of processing treatments

(2019) Xin Li et al.   JOURNAL OF FOOD ENGINEERING

Foaming and air-water interfacial characteristics of solutions containing both gluten hydrolysate and egg white protein

(2018) Arno G.B. Wouters et al.   FOOD HYDROCOLLOIDS

Study on the interaction between surfactin and alkaline protease in aqueous solution

(2018) Jian Zhang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Rheological behavior of aqueous foams at high pressure

(2018) Tarek Firoze Akhtar et al.   JOURNAL OF PETROLEUM SCIENCE AND ENGINEERING

Effects of pH and NaCl on the physicochemical and interfacial properties of egg white/yolk

(2018) Junhua Li et al.   Food Bioscience

A study of the factors affecting the foaming properties of egg white – a review

(2018) K. Lomakina et al.   CZECH JOURNAL OF FOOD SCIENCES

Effects of different proteases on the emulsifying capacity, rheological and structure characteristics of preserved egg white hydrolysates

(2018) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Effect of Persian gum and Xanthan gum on foaming properties and stability of pasteurized fresh egg white foam

(2018) Mohsen Dabestani et al.   FOOD HYDROCOLLOIDS

Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

(2018) Xin Li et al.   FOOD HYDROCOLLOIDS

Effects of different proteases on iron absorption property of egg white hydrolysates

(2017) Yasumi Horimoto et al.   FOOD RESEARCH INTERNATIONAL

Pasteurisation of liquid whole egg: Optimal heat treatments in relation to its functional, nutritional and allergenic properties

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

Physicochemical and functional properties of livetins fraction from hen egg yolk

(2017) Meram Chalamaiah et al.   Food Bioscience

Quantifying liquid drainage in egg-white sucrose foams by resistivity measurements

(2016) D. Daugelaite et al.   COLLOIDS AND SURFACES A-PHYSICOCHEMICAL AND ENGINEERING ASPECTS

Role of olive oil phenolics in physical properties and stability of mayonnaise-like emulsions

(2016) Veronica Giacintucci et al.   FOOD CHEMISTRY

Viscosity and stability of ultra-high internal phase CO 2 -in-water foams stabilized with surfactants and nanoparticles with or without polyelectrolytes

(2016) Zheng Xue et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effects of enzymatic hydrolysis on conformational and functional properties of chickpea protein isolate

(2015) Abir Mokni Ghribi et al.   FOOD CHEMISTRY

Antimicrobial resistance of non-typhoidal Salmonella isolates from egg layer flocks and egg shells

(2015) Vivek V. Pande et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The role of hydrocolloids in mechanical properties of fresh foams based on egg white proteins

(2013) Daniel Żmudziński et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical and functional properties of liquid whole egg treated by the application of Pulsed Electric Fields followed by heat in the presence of triethyl citrate

(2012) Silvia Monfort et al.   FOOD RESEARCH INTERNATIONAL

Micellization of Surfactin and Its Effect on the Aggregate Conformation of Amyloid β(1-40)

(2008) Yuchun Han et al.   JOURNAL OF PHYSICAL CHEMISTRY B