Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions on its gels.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10652
Abstract: BACKGROUND Dry heat processing remains the most promising and simple approach for achieving better gelling properties of spray-dried egg white powder (EWP). Water mobility and intermolecular interactions in gels derived from EWP were investigated after… read more here.
Keywords: water; heating; egg white; gel ... See more keywords
Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11677
Abstract: BACKGROUND To ameliorate egg white gel's salinity and undesirable texture characteristics during curing, different metal ions (K+ , Mg2+ , Ca2+ , Zn2+ ) were used to replace NaCl to simulate salted eggs partially. The… read more here.
Keywords: different metal; metal ions; white gel; gel ... See more keywords
Study on gel properties of lysozyme-free egg white before and after Lactiplantibacillus plantarum fermentation.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11897
Abstract: BACKGROUND Isolation of lysozyme from egg white (EW) using ion exchange resin adsorption method generates large quantities of lysozyme-free egg white (LFEW) with poor gelling property. To maximize the applications of LFEW, the effect of… read more here.
Keywords: egg white; plantarum fermentation; gel; fermentation ... See more keywords
Storage impact on egg white powder's physical and functional properties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12274
Abstract: BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine their quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In this… read more here.
Keywords: egg white; white powder; functional properties; physical functional ... See more keywords
Functional fungal extracts from the Quorn fermentation co-product as novel partial egg white replacers
Sign Up to like & getrecommendations! Published in 2019 at "European Food Research and Technology"
DOI: 10.1007/s00217-019-03390-1
Abstract: Abstract The production of mycoprotein biomass by Marlow Foods for use in their meat alternative brand Quorn is a potential source of sustainable alternatives to functional ingredients of animal origin for the food industry. The… read more here.
Keywords: quorn fermentation; r100; extracts quorn; fermentation product ... See more keywords
Functional properties of ovotransferrin from chicken egg white and its derived peptides: a review
Sign Up to like & getrecommendations! Published in 2021 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-021-00901-3
Abstract: With emerging trends in the food and pharmaceutical industries, potential applications of egg-derived bioactive compounds were recognized. Ovotransferrin is a major egg white functional protein responsible for multiple bioactivities. The objectives of this review are… read more here.
Keywords: functional properties; derived peptides; properties ovotransferrin; egg white ... See more keywords
The anti-bacterial iron-restriction defence mechanisms of egg white; the potential role of three lipocalin-like proteins in resistance against Salmonella
Sign Up to like & getrecommendations! Published in 2019 at "Biometals"
DOI: 10.1007/s10534-019-00180-w
Abstract: Salmonella enterica serovar Enteritidis (SE) is the most frequently-detected Salmonella in foodborne outbreaks in the European Union. Among such outbreaks, egg and egg products were identified as the most common vehicles of infection. Possibly, the… read more here.
Keywords: salmonella; lipocalin; iron; egg white ... See more keywords
Giant dielectric permittivity of CaCu3Ti4O12 via a green solution-egg white method
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Sol-Gel Science and Technology"
DOI: 10.1007/s10971-019-05182-1
Abstract: CaCu3Ti4O12 ceramics were prepared using a green solution-egg white method. A main phase of CaCu3Ti4O12 is observed in the obtained powder and all sintered ceramics. The microstructure of all ceramics is studied. Their grain sizes… read more here.
Keywords: solution egg; cacu3ti4o12; green solution; egg white ... See more keywords
Assessment of different proteases on degree of hydrolysis, functional properties and radical scavenging activities of salted duck egg white hydrolysate
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03645-5
Abstract: The impact of different proteases (alcalase, ficin, protamex, and neutrase) on the hydrolyzation, foaming and radical scavenging potency of salted duck egg white was studied. Egg white without protease hydrolyzation served as control. Regarding the… read more here.
Keywords: duck egg; egg; radical scavenging; hydrolysis ... See more keywords
Fabrication and characterization of egg white cryogel scaffold for three-dimensional (3D) cell culture
Sign Up to like & getrecommendations! Published in 2019 at "Biocatalysis and Agricultural Biotechnology"
DOI: 10.1016/j.bcab.2018.12.019
Abstract: Abstract Three-dimensional (3D) cell culture models represent the cell-cell and cell-ECM interactions and offer reliable data than monolayer cell culture systems. In 3D models scaffolds are used to reflect the microenvironment which mimics cells native… read more here.
Keywords: egg white; cell; cryogel scaffold; cell culture ... See more keywords
Millimolar concentration of sodium dodecyl sulfate inhibit thermal aggregation in hen egg white lysozyme via increased α-helicity
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.03.085
Abstract: Abstract The objective of this study was to assess the effects of sodium dodecyl sulphate (SDS) on the hen egg white lysozyme (HEWL) at pH 9.0. We employed several spectroscopic (light scattering, intrinsic fluorescence, dynamic… read more here.
Keywords: hen egg; egg white; sds; sodium dodecyl ... See more keywords