Comparative study on physicochemical and functional properties of egg powders from Japanese quail and white Leghorn chicken

Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

(2016) Cuihua Chang et al.   FOOD HYDROCOLLOIDS

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(2016)   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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(2016)   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Egg yolk plasma: Separation, characteristics and future prospects

(2015) Amanda Laca et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural Study on Hen-egg Yolk High Density Lipoprotein (HDL) Granules

(2014) T. Strixner et al.   Food Biophysics

Effect of moisture content on selected physicochemical properties of two commercial hen egg white powders

(2011) Qinchun Rao et al.   FOOD CHEMISTRY

Changes in physicochemical properties of egg white and yolk proteins from duck shell eggs due to hydrostatic pressure treatment

(2010) K. M. Lai et al.   POULTRY SCIENCE

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