Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure

An easy and rapid separation method for five major proteins from egg white: Successive extraction and MALDI-TOF-MS identification

(2020) Shengnan Ji et al.   FOOD CHEMISTRY

Mechanism of enhancing foaming properties of egg white by super critical carbon dioxide treatment

(2020) Lixian Ding et al.   FOOD CHEMISTRY

A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on Novel Digestion Approach

(2020) Yi Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

(2020) Haobo Jin et al.   FOOD HYDROCOLLOIDS

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

(2019) Long Sheng et al.   FOOD HYDROCOLLOIDS

Impact of ultrasound treatment on the foaming and physicochemical properties of egg white during cold storage

(2019) Yinxia Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of microwave assisted phosphorylation on the physicochemistry and rehydration behaviour of egg white powder

(2019) Peishan Li et al.   FOOD HYDROCOLLOIDS

Effects of short-term fermentation with lactic acid bacteria on egg white: Characterization, rheological and foaming activities

(2019) Yawen Jiang et al.   FOOD HYDROCOLLOIDS

Foam and conformational changes of egg white as affected by ultrasonic pretreatment and phenolic binding at neutral pH

(2019) Yinxia Chen 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

A study of storage impact on ovalbumin structure of chicken egg

(2018) Long Sheng et al.   JOURNAL OF FOOD 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

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

(2018) Negar Gharbi et al.   FOOD HYDROCOLLOIDS

Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins

(2017) Xiang Duan et al.   FOOD CHEMISTRY

Co-aggregation of ovalbumin and lysozyme

(2017) Kazuki Iwashita et al.   FOOD HYDROCOLLOIDS

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

(2017) Long Sheng et al.   FOOD HYDROCOLLOIDS

Comparison of Different Mechanical Methods for the Modification of the Egg White Protein Ovomucin, Part B: Molecular Aspects

(2016) Janina Brand et al.   Food and Bioprocess Technology

The changes of secondary structures and properties of lysozyme along with the egg storage

(2016) Long Sheng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Contribution of Long Fibrils and Peptides to Surface and Foaming Behavior of Soy Protein Fibril System

(2016) Zhili Wan et al.   LANGMUIR

Impact of pH on molecular structure and surface properties of lentil legumin-like protein and its application as foam stabilizer

(2015) M. Jarpa-Parra et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white

(2014) E. D. N. S. Abeyrathne et al.   POULTRY SCIENCE

Rheology of interfacial protein-polysaccharide composites

(2013) P. Fischer   European Physical Journal-Special Topics

Influence of degree of hydrolysis on functional properties, antioxidant and ACE inhibitory activities of egg white protein hydrolysate

(2012) Chen Chen et al.   FOOD SCIENCE AND BIOTECHNOLOGY

The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties

(2011) Xin Yang et al.   FOOD HYDROCOLLOIDS

New views on foams from protein solutions

(2010) P.A. Wierenga et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Effect of sonication on thermolysin hydrolysis of ovotransferrin

(2010) Bo Lei et al.   FOOD CHEMISTRY

Mixed biopolymers at interfaces: Competitive adsorption and multilayer structures

(2010) Eric Dickinson   FOOD HYDROCOLLOIDS

Stabilization of foams and emulsions by mixtures of surface active food-grade particles and proteins

(2010) Brent S. Murray et al.   FOOD HYDROCOLLOIDS

Ovomucin – a glycoprotein with promising potential

(2010) Dileep A. Omana et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Sequential adsorption of egg-white proteins at the air–water interface suggests a stratified organization of the interfacial film

(2009) C. Le Floch-Fouéré et al.   FOOD HYDROCOLLOIDS

Dry-Heating Makes Hen Egg White Lysozyme an Efficient Foaming Agent and Enables Its Bulk Aggregation

(2008) Yann Desfougères et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY