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Results 1 to 25 of 1040

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Co-extraction of egg white proteins using ion-exchange chromatography from ovomucin-removed egg whitesOMANA, Dileep A; JIAPEI WANG; JIANPING WU et al.Journal of chromatography. B. 2010, Vol 878, Num 21, pp 1771-1776, issn 1570-0232, 6 p.Article

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

Using protein-encapsulated gold nanoclusters as photoluminescent sensing probes for biomoleculesSELVAPRAKASH, Karuppuchamy; CHEN, Yu-Chie.Biosensors & bioelectronics. 2014, Vol 61, pp 88-94, issn 0956-5663, 7 p.Article

Ovomucoid partitioning in aqueous two-phase systemsDE OLIVEIRA, Fabiola Cristina; DOS REIS COIMBRA, Jane Sélia; MENDES DA SILVA, Luis Henrique et al.Biochemical engineering journal. 2009, Vol 47, Num 1-3, pp 55-60, issn 1369-703X, 6 p.Article

Antihypertensive, ACE-inhibitory and vasodilator properties of an egg white hydrolysate : Effect of a simulated intestinal digestionMIGUEL, Marta; ALONSO, Maria J; SALAICES, Mercedes et al.Food chemistry. 2007, Vol 104, Num 1, pp 163-168, issn 0308-8146, 6 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

Functionality of egg white proteins as affected by high intensity ultrasoundARZENI, Carolina; PEREZ, Oscar E; PILOSOF, Ana M. R et al.Food hydrocolloids. 2012, Vol 29, Num 2, pp 308-316, issn 0268-005X, 9 p.Article

Solubility and density of egg white proteins : Effect of pH and saline concentrationFERREIRA MACHADO, Flavia; COIMBRA, Jane S. R; GARCIA ROJAS, Edwin E et al.Lebensmittel - Wissenschaft + Technologie. 2007, Vol 40, Num 7, pp 1304-1307, issn 0023-6438, 4 p.Article

Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil)BENJAKUL, Soottawat; VISESSANGUAN, Wonnop; TUEKSUBAN, Jiravadee et al.Food hydrocolloids. 2004, Vol 18, Num 3, pp 395-401, issn 0268-005X, 7 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

Proteomic analysis of egg white proteins during storageOMANA, Dileep A; YUE LIANG; KAV, Nat N. V et al.Proteomics (Weinheim. Print). 2011, Vol 11, Num 1, pp 144-153, issn 1615-9853, 10 p.Article

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

Simple pH Treatment as an Effective Tool to Improve the Functional Properties of OvomucinYUANYUAN SHAN; MEIHU MA; XI HUANG et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, C740-C745Article

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

Comprehensive Analysis of N-Linked Oligosaccharides from Eggs of the Family PhasianidaeSUMIYOSHI, Wataru; NAKAKITA, Shin-Ichi; HASEHIRA, Kayo et al.Bioscience, biotechnology, and biochemistry. 2010, Vol 74, Num 3, pp 606-613, issn 0916-8451, 8 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

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