Biochemical studies on lipids of hen's egg during incubation = Etudes biochimiques des lipides de l'œuf de poule pendant l'incubationFARAG, R. S; ABDEL RAHIM, E. A; EL-SHARABASY, A. A. M et al.Grasas y aceites (Sevilla). 1984, Vol 35, Num 1, pp 29-34, issn 0017-3495Article

A mechanism for breaking egg and separating albumen = Une installation pour le cassage des oeufs et la séparation de l'albumenMAHAPATRA, S. K; DAS, H.Journal of food science and technology (Mysore). 1983, Vol 20, Num 3, pp 111-115, issn 0022-1155Article

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

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

Correlation of the rheological behavior of egg albumen to temperature, pH, and NaCl concentration = Corrélations entre les propriétés rhéologiques de l'albumen de l'oeuf et la température, le pH et la concentration en NaClHOLT, D. L; WATSON, M. A; DILL, C. W et al.Journal of food science. 1984, Vol 49, Num 1, pp 137-141, issn 0022-1147Article

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

Progel and gel formation and reversibility of gelation of whey, soybean, and albumen protein gels = Formation de progel et de gel et réversibilité de la prise en masse de gels de lactosérum, de soja et d'albumenBEVERIDGE, T; JONES, L; TUNG, M. A et al.Journal of agricultural and food chemistry (Print). 1984, Vol 32, Num 2, pp 307-313, issn 0021-8561Article

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

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

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

Effect of Egg Washing on the Cuticle Quality of Brown and White Table EggsLELEU, S; MESSENS, W; DE REU, K et al.Journal of food protection. 2011, Vol 74, Num 10, pp 1649-1654, issn 0362-028X, 6 p.Article

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

Angiotensin I-converting enzyme inhibitory activity of peptides derived from egg white proteins by enzymatic hydrolysisMIGUEL, M; RECIO, I; GOMEZ-RUIZ, J. A et al.Journal of food protection. 2004, Vol 67, Num 9, pp 1914-1920, issn 0362-028X, 7 p.Article

Antioxidant activity of peptides derived from egg white proteins by enzymatic hydrolysisDAVALOS, A; MIGUEL, M; BARTOLOME, B et al.Journal of food protection. 2004, Vol 67, Num 9, pp 1939-1944, issn 0362-028X, 6 p.Article

Improvement of emulsifying properties of egg white proteins by the attachment of polysaccharide through Maillard reaction in a dry stateKATO, A; MINAKI, K; KOBAYASHI, K et al.Journal of agricultural and food chemistry (Print). 1993, Vol 41, Num 4, pp 540-543, issn 0021-8561Article

Improvement of gelling properties in ovalbumin by heating in dry stateMATSUDOMI, N; ISHIMURA, Y; KATO, A et al.Agricultural and biological chemistry. 1991, Vol 55, Num 3, pp 879-881, issn 0002-1369Article

Heat-induced gel properties of freeze-concentrated egg white produced using bacterial ice nucleiWATANABE, M; KUMENO, K; NAKAHAMA, N et al.Agricultural and biological chemistry. 1990, Vol 54, Num 8, pp 2055-2059, issn 0002-1369Article

Crystal structure of hen egg-white lysozyme at a hydrostatic pressure of 1000 atmospheresKUNDROT, C. E; RICHARDS, F. M.Journal of molecular biology. 1987, Vol 193, Num 1, pp 157-170, issn 0022-2836Article

Protein crystal growth: growth kinetics for tetragonal lysozyme crystalsPUSEY, M. L; SNYDER, R. S; NAUMANN, R et al.The Journal of biological chemistry (Print). 1986, Vol 261, Num 14, pp 6524-6529, issn 0021-9258Article