Modification methods and applications of egg protein gel properties: A review.
Sign Up to like & getrecommendations! Published in 2022 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12907
Abstract: Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and… read more here.
Keywords: modification; food; modification methods; properties review ... See more keywords
[Metabolic effects of egg white enzymatic hydrolyzates: prospects of use in persons with metabolic syndrome (short review)].
Sign Up to like & getrecommendations! Published in 2018 at "Voprosy pitaniia"
DOI: 10.24411/0042-8833-2018-10054
Abstract: The metabolic syndrome (MS), which is characterized by significant prevalence, constant growth of patients' number and high rate of cardiovascular complications, is one of actual problems of modern medicine. A way for optimization of the… read more here.
Keywords: protein; chicken egg; enzymatic hydrolysates; egg protein ... See more keywords
The Health Benefits of Egg Protein
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14142904
Abstract: Once the general public accepts that dietary cholesterol is not a concern for cardiovascular disease risk, foods that have been labeled as high-cholesterol sources, including eggs, may be appreciated for their various other dietary components.… read more here.
Keywords: health benefits; egg; benefits egg; egg protein ... See more keywords