Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein
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DOI: 10.1016/j.foodhyd.2020.105887
Abstract: Abstract This study aimed to evaluate foams and meringues produced from preheated egg white protein (PH-EWP) in the presence of CaCl2 as compared to those from native egg white protein (native EWP). EWP solution was… read more here.
Keywords: egg white; white protein; ewp; native ewp ... See more keywords
Evaluation of antioxidant modification on the functional and structural properties of EWP conjugates
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DOI: 10.1039/d0ra00023j
Abstract: The aim of this present study was to improve the oxidative stability of egg white protein (EWP) through catechin (CT) and epigallocatechin gallate (EGCG) covalent modification via an alkaline method at pH 9.0. Effects of… read more here.
Keywords: ewp; structural properties; properties ewp; egcg conjugation ... See more keywords
Effect of ball milling-assisted glycosylation modification on the structure and foaming property of egg white protein.
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DOI: 10.1111/1750-3841.16218
Abstract: The effect of different glycosylation degrees on molecular structure and foaming property of egg white protein (EWP) was investigated using ball milling-assisted glycosylation. The results showed the foaming ability (FA) and foam stability (FS) of… read more here.
Keywords: ewp; structure; ball milling; glycosylation ... See more keywords
Gelation properties and protein conformation of Grass Carp fish ball as influenced by egg white protein.
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DOI: 10.1111/jtxs.12668
Abstract: Dried egg white powder (EWP) and purified ovalbumin (OVA, 98%) were used as supplements to improve grass carp (GC) fish balls (FB) quality. The effects of EWP and/or OVA contents on the gel strength, water… read more here.
Keywords: carp fish; grass carp; ewp; egg white ... See more keywords