Egg white protein microgels as aqueous Pickering foam stabilizers: Bubble stability and interfacial properties
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DOI: 10.1016/j.foodhyd.2019.105292
Abstract: The aim of this study was to design and characterize aqueous foams stabilized by egg white protein microgels (EWPM) and compare their stability with conventional foams stabilized by egg white protein (EWP). Sub-micron sized EWPM… read more here.
Keywords: egg white; microscopy; white protein; stability ... See more keywords
Heat stability and rheological properties of concentrated soy protein/egg white protein composite microparticle dispersions
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DOI: 10.1016/j.foodhyd.2019.105449
Abstract: Abstract Random aggregation character and beany flavor limit the application of soy protein products in drinkable and semi-solid protein-rich products that taste smooth and soft. A co-protein strategy was employed to prepare soy protein-based microparticles… read more here.
Keywords: protein; heat stability; soy protein; white protein ... See more keywords
The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus
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DOI: 10.1016/j.foodhyd.2020.105842
Abstract: Abstract This study focused on the effects of egg white protein (EWP) and β-cyclodextrin (βCD) mixture (3:1, EWP/βCD) at 0, 2, 4 and 6% concentrations on fish (Culter alburnus) myofibrillar proteins (MP) during 60 days… read more here.
Keywords: protein; storage; myofibrillar proteins; white protein ... See more keywords
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
Lipid oxidation induced egg white protein foaming properties enhancement: The mechanism study revealed by high resolution mass spectrometry
Sign Up to like & getrecommendations! Published in 2021 at "Food Research International"
DOI: 10.1016/j.foodres.2021.110713
Abstract: Abstract Lipid oxidation often occurs during egg white protein (EWP) storage and processing periods. Here, 2,2′-azobis (2-amidinopropane) dihydrochloride (AAPH) was performed to simulate lipid oxidation to probe the oxidation effects on foaming and structural properties… read more here.
Keywords: oxidation; foaming properties; lipid oxidation; white protein ... See more keywords
Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112094
Abstract: Abstract Mild heating (20 °C, 40 °C, 60 °C, and 80 °C) for 1 h assisted pH12 shifting on the structural, physicochemical and functional properties of egg white protein (EWP) were investigated. The results of intrinsic fluorescence, surface hydrophobicity, and… read more here.
Keywords: mild heating; egg white; white protein; heating assisted ... See more keywords
Effect of egg white protein and soy protein fortification on physicochemical characteristics of banana pasta
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.14081
Abstract: Research was conducted to investigate the effects of egg white protein and soy protein powder addition on physicochemical properties of banana pasta. The levels of protein fortification were 5, 10, and 15% of banana flour… read more here.
Keywords: egg white; pasta; white protein; banana pasta ... See more keywords
Designation and characterization of cold-set egg white protein/dextran sulfate hydrogel for curcumin entrapment.
Sign Up to like & getrecommendations! Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4331008
Abstract: This study aimed to design a cold-set hydrogel of egg white protein (EWP) with good mechanical properties for encapsulating curcumin. Dextran sulfate (DS) and transglutaminase (TGase) were used to control the aggregation and gelation behavior… read more here.
Keywords: white protein; egg white; hydrogel; cold set ... See more keywords
A Study on the Mechanisms of Nanoparticle-Stabilized High Internal Phase Emulsions Constructed by Cross-Linking Egg White Protein Isolate with Different Transglutaminase Concentrations
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DOI: 10.3390/foods11121765
Abstract: There is an increasing interest in the development of high internal phase emulsions (HIPE) stabilized by food-grade nanoparticles due to their potential applications in the food industry. In this study, cross-linked egg white protein isolates… read more here.
Keywords: white protein; egg white; high internal; internal phase ... See more keywords
Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12102030
Abstract: The aim of this study was to investigate the gelation process of binary mixes of pumpkin-seed and egg-white proteins. The substitution of pumpkin-seed proteins with egg-white proteins improved the rheological properties of the obtained gels,… read more here.
Keywords: seed protein; white protein; egg white; pumpkin seed ... See more keywords