Search

Your search keyword '"Egg White chemistry"' showing total 33 results

Search Constraints

Start Over You searched for: Descriptor "Egg White chemistry" Remove constraint Descriptor: "Egg White chemistry" Journal poultry science Remove constraint Journal: poultry science
33 results on '"Egg White chemistry"'

Search Results

1. Lipidomics combined with random forest machine learning algorithms to reveal freshness markers for duck eggs during storage in different rearing systems.

2. Metabolome analysis of egg yolk and white following dietary supplementation with Ampelopsis grossedentata extract.

3. Chemerin abundance in egg white and its expression with receptors in extra-embryonic annexes of Pekin ducks: implications for embryo development.

4. Research note: Preparation and stability of egg white fluidic gel induced by ultrasonic pretreatment.

5. Study on the gelling properties of egg white/surfactant system by different heating intensities.

6. Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising.

7. Production and characterization of eggs from hens with ovomucoid gene mutation.

8. Using microwave-assisted phosphorylation to improve foaming and solubility of egg white by response surface methodology.

9. Anti-inflammatory effect of preserved egg with simulated gastrointestinal digestion on LPS-stimulated RAW264.7 cells.

10. Isolation, purification, and structure identification of antioxidant peptides from embryonated eggs.

11. Large-scale purification of ovalbumin using polyethylene glycol precipitation and isoelectric precipitation.

12. Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin.

13. The antimicrobial spectrum of lysozyme broadened by reductive modification.

14. Effects of copper ions on the characteristics of egg white gel induced by strong alkali.

15. In vitro cytotoxic and ACE-inhibitory activities of promod 278P hydrolysate of ovotransferrin from chicken egg white.

16. Formation of lysinoalanine in egg white under alkali treatment.

17. Effect of basic alkali-pickling conditions on the production of lysinoalanine in preserved eggs.

18. Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel.

19. Sequential separation of lysozyme, ovomucin, ovotransferrin, and ovalbumin from egg white.

20. Separation of ovotransferrin and ovomucoid from chicken egg white.

21. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents--a review.

22. Separation of ovotransferrin from chicken egg white without using organic solvents.

23. Salmonella Enteritidis is superior in egg white survival compared with other Salmonella serotypes.

24. Screening for cytotoxic activity of ovotransferrin and its enzyme hydrolysates.

25. Culture of chicken embryo in interspecific surrogate egg white.

26. Antioxidant effects of ovotransferrin and its hydrolysates.

27. Irradiation of shell egg on the physicochemical and functional properties of liquid egg white.

28. Influence of carbon dioxide on the activity of chicken egg white lysozyme.

29. Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs.

30. Yolk and albumen corticosterone concentrations in eggs laid by white versus brown caged laying hens.

31. Effect of different concentrations of calcium chloride and potassium chloride on egg white proteins during isoelectric precipitation of ovomucin.

32. An economic and simple purification procedure for the large-scale production of ovotransferrin from egg white.

33. Recombinant avian adeno-associated virus-mediated oviduct-specific expression of recombinant human tissue kallikrein.

Catalog

Books, media, physical & digital resources