Preparation and characterization of hen egg proteins-soybean protein isolate composite gels
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105191
Abstract: Abstract The physicochemical properties, rheology, texture, water state and microstructure of gels formed from different ratio of egg proteins and soybean protein isolate were investigated. Results showed that composite solution that contained 75% egg proteins… read more here.
Keywords: soybean protein; egg; egg proteins; protein isolate ... See more keywords
Effect of processing technologies on the digestibility of egg proteins.
Sign Up to like & getrecommendations! Published in 2021 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12805
Abstract: Egg and egg products are a rich source of highly bioavailable animal proteins. Several processing technologies can affect the structural and functional properties of these proteins differently and can influence their fate inside the gastrointestinal… read more here.
Keywords: egg proteins; digestibility egg; egg; processing technologies ... See more keywords
BIOACTIVE PEPTIDES AND HYDROLYSATES FROM EGG PROTEINS AS A NEW TOOL FOR PROTECTION AGAINST CARDIOVASCULAR PROBLEMS.
Sign Up to like & getrecommendations! Published in 2020 at "Current pharmaceutical design"
DOI: 10.2174/1381612826666200327181458
Abstract: The aim of the present work is to review the potential beneficial effects of dietary supplementation with bioactive egg protein hydrolysates or peptides on cardiometabolic changes associated with oxidative stress. The development of nutritionally improved… read more here.
Keywords: hydrolysates egg; peptides hydrolysates; egg proteins; proteins new ... See more keywords