Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage

Effectiveness of enzymes on structural, functional and creep-recovery behavior of freshly prepared meringue’s batter using liquid egg albumen

(2021) Muhammed Yüceer et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Rapeseed protein as a novel ingredient of gluten-free dough: Rheological and thermal properties

(2021) M. Witczak et al.   FOOD HYDROCOLLOIDS

Impact of fat types on the rheological and textural properties of gluten‐free oat dough and cookie

(2020) Alina Culetu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of d -allulose as a sucrose substitute on the physicochemical, textural, and sensorial properties of pound cakes

(2020) Phyrim Lee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Structural and rheological characterization of liquid egg white modified with phospholipase A2 enzyme

(2020) Muhammed Yuceer   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of physicochemical properties on meringue prepared from phospholipase A2 enzyme-hydrolyzed liquid egg albumen

(2020) Muhammed Yüceer   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Texture, rheology, storage stability, and sensory evaluation of meringue's prepared from lipase enzyme‐modified liquid egg white

(2020) Muhammed Yüceer et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Acid-induced gelation of thermal co-aggregates from egg white and hempseed protein: Impact of microbial transglutaminase on mechanical and microstructural properties of gels

(2020) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature – part 1: interior quality changes

(2019) Muhammed Yüceer et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The effects of ozone, ultrasound and coating with shellac and lysozyme–chitosan on fresh egg during storage at ambient temperature. Part II: microbial quality, eggshell breaking strength and FT‐NIR spectral analysis

(2019) Muhammed Yüceer et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Transfer of egg white proteins and activation of proteases during the development of Anas platyrhynchos domestica embryo

(2018) Seba Jamal Shbailat et al.   ACTA BIOLOGICA HUNGARICA

Phytochemical content and emulsifying ability of pulses cooking water

(2018) Jane J. Damian et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Influence of pH on foaming and rheological properties of aerated high sugar system with egg white protein and hydroxypropylmethylcellulose

(2018) Mitie S. Sadahira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enzymatically Hydrolyzed Wheat Gluten as a Foaming Agent in Food: Incorporation in a Meringue Recipe as a Proof-of-Concept

(2018) Arno G.B. Wouters et al.   JOURNAL OF FOOD SCIENCE

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

(2018) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Influence of treatment-induced modification of egg white proteins on foaming properties

(2018) Negar Gharbi et al.   FOOD HYDROCOLLOIDS

Efficacy of various protein-based coating on enhancing the shelf life of fresh eggs during storage

(2015) Cengiz Caner et al.   POULTRY SCIENCE

Effect ofd-Psicose Used as Sucrose Replacer on the Characteristics of Meringue

(2014) Siwaporn O'Charoen et al.   JOURNAL OF FOOD SCIENCE

Establishing the function of proteins on the rheological and quality properties of rice based gluten free muffins

(2013) María E. Matos et al.   FOOD HYDROCOLLOIDS

Studies on interaction between stevioside, liquid sorbitol, hydrocolloids and emulsifiers for replacement of sugar in cakes

(2012) G. Manisha et al.   FOOD HYDROCOLLOIDS

Thermal Conduction in Egg Albumen Foam (Meringue) during Heating

(2010) Tamako Mizu et al.   JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI

Effects of Yolk Contamination, Shearing, and Heating on Foaming Properties of Fresh Egg White

(2009) G. Wang et al.   JOURNAL OF FOOD SCIENCE