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Probing the sol-gel transition of egg white proteins by pulsed-NMR methodGOH, K. S; BHAT, Rajeev; KARIM, A. A et al.European food research & technology (Print). 2009, Vol 228, Num 3, pp 367-371, issn 1438-2377, 5 p.Article

Protein interactions and filler effects in heat-set gels based on eggKALKANI, A; PARASKEVOPOULOU, A; KIOSSEOGLOU, V et al.Food hydrocolloids. 2007, Vol 21, Num 2, pp 191-197, issn 0268-005X, 7 p.Article

Purification and determination of inhibitory activity of recombinant soyacystatin for surimi applicationAKPINAR, Ozlem; HAEIUNG AN.Molecular nutrition & food research (Print). 2005, Vol 49, Num 3, pp 247-255, issn 1613-4125, 9 p.Article

Effect of ultraviolet processing on selected properties of egg whiteMANZOCCO, Lara; PANOZZO, Agnese; NICOLI, Maria Cristina et al.Food chemistry. 2012, Vol 135, Num 2, pp 522-527, issn 0308-8146, 6 p.Article

Effect of NaCl on thermal aggregation of egg white proteins from duck eggKAEWMANEE, Thammarat; BENJAKUL, Soottawat; VISESSANGUAN, Wonnop et al.Food chemistry. 2011, Vol 125, Num 2, pp 706-712, issn 0308-8146, 7 p.Article

NMRI studies of the free drainage of egg white and meringue mixture frothsSTEVENSON, Paul; MANTLE, Mick D; HICKS, Jacqueline M et al.Food hydrocolloids. 2007, Vol 21, Num 2, pp 221-229, issn 0268-005X, 9 p.Article

Macromolecular crowding affects protein photosensitivity: The case of egg white immunoreactivityMANZOCCO, Lara; CRISTINA NICOLI, Maria.Food chemistry. 2012, Vol 132, Num 2, pp 982-988, issn 0308-8146, 7 p.Article

Primary Structure of Potential Allergenic Proteins in Emu (Dromaius novaehollandiae) Egg WhiteMAEHASHI, Kenji; MATANO, Mami; IRISAWA, Tomohiro et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 23, pp 12530-12536, issn 0021-8561, 7 p.Article

The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimiCAMPO-DEANO, Laura; TOVAR, Clara.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1641-1646, issn 0268-005X, 6 p.Article

Gelling and color properties of ostrich (Struthio camelus) egg whiteFERNANDEZ-LOPEZ, Juana; MARTINEZ, Alicia; FERNANDEZ-GINES, Jose Maria et al.Journal of food quality. 2006, Vol 29, Num 2, pp 171-183, issn 0146-9428, 13 p.Article

Heat-induced transparent gels prepared from pepsin-treated ovalbumin and egg white = Des gels transparents induits par la chaleur, préparés à partir de blanc d'oeuf et d'ovalbumine traitée par la pepsineKITABATAKE, N; DOI, E.Agricultural and biological chemistry. 1985, Vol 49, Num 8, pp 2457-2458, issn 0002-1369Article

Modification of egg white proteins with oleic acid = Modifications, par l'acide oléique, des protéines du blanc d'œufKING, A. J; BALL, H. R. JR; CATIGNANI, G. L et al.Journal of food science. 1984, Vol 49, Num 5, pp 1240-1244, issn 0022-1147Article

A method for the preparation of hen egg white beads containing immobilized biocatalysts = Une méthode pour la préparation de lits de blanc d'oeuf de poule contenant des biocatalyseurs immobilisésD'SOUZA, S. F; KAUL, R; NADKARNI, G. B et al.Biotechnology letters. 1985, Vol 7, Num 8, pp 589-592, issn 0141-5492Article

Antimicrobial Activity of the Cell Organelles, Lysosomes, Isolated from Egg WhiteYOON, Jihee; PARK, Jae-Min; KIM, Ki-Ju et al.Journal of microbiology and biotechnology. 2009, Vol 19, Num 11, pp 1364-1368, issn 1017-7825, 5 p.Article

Proteomics Analysis of Egg White Proteins from Different Egg VarietiesJIAPEI WANG; YUE LIANG; OMANA, Dileep A et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 1, pp 272-282, issn 0021-8561, 11 p.Article

Thermally induced gelation of native and modified egg white-Rheological changes during processing ; final strenghths and microstructures = Gélification, induite par la chaleur, du blanc d'oeuf cru ou modifié. Modification des propriétés rhéologiques au cours de la réaction ; rhéologie et ultrastructure finalesMONTEJANO, J. G; HAMANN, D. D; BALL, H. R. JR et al.Journal of food science. 1984, Vol 49, Num 5, pp 1249-1257, issn 0022-1147Article

Lysozyme separation from egg white by cation exchange column chromatography = Séparation, par chromatographie en colonne échangeuse de cations, du lysozyme du blanc d'oeufLI-CHAN, E; NAKAI, S; SIM, J et al.Journal of food science. 1986, Vol 51, Num 4, pp 1032-1036, issn 0022-1147Article

Optimization approaches to thermally induced egg white lysozyme gel = Approches de l'optimisation du gel de lysozyme de blanc d'oeuf induit thermiquementHAYAKAWA, S; NAKAMURA, R.Agricultural and biological chemistry. 1986, Vol 50, Num 8, pp 2039-2046, issn 0002-1369Article

Immunoreactive glycopeptides separated from pectic hydrolysate of chicken egg white ovomucoid = Les glycopeptides immunoréactifs séparés d'un hydrolysat pepsique d'ovomucoïde de blanc d'oeufMATSUDA, T; GU, J; TSURUTA, K et al.Journal of food science. 1985, Vol 50, Num 3, pp 592-594, issn 0022-1147Article

Change of an egg allergen in a white layer cake containing gamma-irradiated egg whiteSEO, Ji-Hyun; LEE, Ju-Woon; LEE, You-Seok et al.Journal of food protection. 2004, Vol 67, Num 8, pp 1725-1730, issn 0362-028X, 6 p.Article

Survival and growth of Campylobacter jejuni in egg yolk and albumen = Survie et croissance de Campylobacter jejuni dans du blanc et du jaune d'oeufCLARK, A. G; BUESCHKENS, D. H.Journal of food protection. 1986, Vol 49, Num 2, pp 135-141, issn 0362-028XArticle

Hydrolysis of whey by whole cells of Kluyveromyces bulgaricus immobilized in calcium alginate gels and in hen egg white = Hydrolyse du lactosérum par les cellules entières de Kluyveromyces bulgaricus immobilisées sur gels d'alginate de calcium et sur du blanc d'oeufDECLEIRE, M; VAN HUYNH, N; MOTTE, J. C et al.Applied microbiology and biotechnology. 1985, Vol 22, Num 6, pp 438-441, issn 0175-7598Article

Film forming and foaming behavior of food proteins = Formation de films et comportement au moussage des protéines alimentairesGERMAN, J. B; ÓNEILL, T. E; KINSELLA, J. E et al.Journal of the American Oil Chemists' Society. 1985, Vol 62, Num 9, pp 1358-1366, issn 0003-021XArticle

Molecular characteristics of egg white protein-dextran conjugatesWEI XU; CHI, Yu-Jie; HONG, Yu-Miao et al.International journal of food, agriculture and environment (Print). 2013, Vol 11, Num 1, pp 195-197, issn 1459-0255, 3 p., 1Article