Research graph
References from Boosting foam ferformance of egg white protein: synergy between supercritical carbon dioxide and sucrose for superior freeze-thaw stability. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of ultraviolet processing on selected properties of egg white
10.1016/j.foodchem.2012.05.028 · 2012 · External reference
Effect of a multiple freeze-thaw process on structural and foaming properties of individual egg white proteins
10.1016/j.foodchem.2017.02.005 · 2017 · External reference
Research advances on the effects of thermal and non-thermal processing techniques on the physicochemical properties and microbiological control of liquid eggs
10.1016/j.foodcont.2023.110106 · 2024 · External reference
Studies on foaming and physicochemical properties of egg white during cold storage
10.1016/j.colsurfa.2019.123916 · 2019 · External reference
10.1016/j.foodchem.2025.145923
10.1016/j.foodchem.2025.145923 · External reference
Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder
10.1016/j.lwt.2018.06.055 · 2018 · External reference
Influence of treatment-induced modification of egg white proteins on foaming properties
10.1016/j.foodhyd.2018.11.060 · 2019 · External reference
Modification of gel properties of soy protein isolate by freeze-thaw cycles are associated with changes of molecular force involved in the gelation
10.1016/j.procbio.2016.09.026 · 2016 · External reference
Effects of γ-aminobutyric acid on freshness and processing properties of eggs during storage
10.1016/j.foodres.2022.111443 · 2022 · External reference
Lipid oxidation induced egg white protein foaming properties enhancement: the mechanism study revealed by high resolution mass spectrometry
10.1016/j.foodres.2021.110713 · 2022 · External reference
Influence of ultrasound probe treatment time and protease type on functional and physicochemical characteristics of egg white protein hydrolysates
10.3382/ps/pey055 · 2018 · External reference
Physicochemical, molecular and thermal properties of high-intensity ultrasound (HIUS) treated protein isolates from Album (Chenopodium album) seed
10.1016/j.foodhyd.2019.05.052 · 2019 · External reference
Functional properties of a peptide of 23 residues purified from the peptic hydrolyzate of asl-CASEIN: changes in the emulsifying activity during purification of the peptide
10.1111/j.1365-2621.1986.tb13097.x · 2010 · External reference
Review of dense phase CO2 technology: microbial and enzyme inactivation, and effects on food quality
10.1111/j.1365-2621.2006.tb12397.x · 2006 · External reference
Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
10.1016/j.jfoodeng.2020.110076 · 2020 · External reference
The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel
10.1016/j.foodhyd.2018.07.041 · 2018 · External reference
Formation and characterization of amphiphilic conjugates of whey protein isolate (WPI)/xanthan to improve surface activity
10.1016/j.foodhyd.2006.04.013 · 2007 · External reference
Effects of sucrose on egg white protein and whey protein isolate foams: factors determining properties of wet and dry foams (cakes)
10.1016/j.foodhyd.2009.09.011 · 2010 · External reference
Plant proteins as substitutes for egg white protein in food foams: meringues as a model system
10.1016/j.foostr.2025.100417 · 2025 · External reference
Enhanced rehydration of egg white powder by high-pressure homogenization: a quantitative proteomic perspective
10.1016/j.foodchem.2026.148004 · 2026 · External reference
Changes in aggregation behavior of raw and cooked salted egg yolks during pickling
10.1016/j.foodhyd.2018.01.026 · 2018 · External reference
Structural and foaming properties of egg albumen subjected to different pH-treatments in the presence of calcium ions
10.1016/j.foodres.2006.11.015 · 2007 · External reference
Foaming properties and aggregation mechanism of egg white protein with different physical treatments
10.1016/j.lwt.2021.112505 · 2022 · External reference
Globular plant protein aggregates for stabilization of food foams and emulsions
10.1016/j.tifs.2017.07.013 · 2017 · External reference
Beta-lactoglobulin aggregates in foam films: correlation between foam films and foaming properties
10.1016/j.jcis.2009.04.034 · 2009 · External reference
Adsorption kinetics of BSA at air-sugar solution interfaces as affected by sugar type and concentration
10.1016/s0963-9969(03)00004-8 · 2003 · External reference
Advances in the formation mechanism, influencing factors and improvement methods of the foaming properties of egg white proteins: a review
10.1016/j.foodhyd.2025.112300 · 2026 · External reference
New views on foams from protein solutions
10.1016/j.cocis.2010.05.017 · 2010 · External reference
Ovalbumin and guar gum foam and its surface properties as influenced by sucrose and sorbitol
10.1016/j.ijbiomac.2019.05.140 · 2019 · External reference
The foaming properties of camel and bovine whey: the impact of pH and heat treatment
10.1016/j.foodchem.2017.07.064 · 2018 · External reference
Influence of bio-active terpenes on the characteristics and functional properties of egg yolk
10.1016/j.foodhyd.2018.02.009 · 2018 · External reference
Effect of heat-treatment on the physico-chemical properties of egg white proteins: a kinetic study
10.1016/j.jfoodeng.2005.04.019 · 2006 · External reference
Influence of high-intensity ultrasound on foaming and structural properties of egg white
10.1016/j.foodres.2018.04.007 · 2018 · External reference
Interactions between hydrophobically modified starch and egg yolk proteins in solution and emulsions
10.1016/j.foodhyd.2010.09.006 · 2011 · External reference
Molecular assembly, interfacial rheology and foaming properties of oligofructose fatty acid esters
10.1039/c3fo60324e · 2014 · External reference
Prediction of fat globule particle size in homogenized milk using Fourier transform mid-infrared spectra1
10.3168/jds.2016-11284 · 2016 · External reference
Quantitative description of the parameters affecting the adsorption behaviour of globular proteins
10.1016/j.colsurfb.2014.09.015 · 2014 · External reference
The molecular mechanism of electrical stimulation on enhancing the foaming properties of egg white liquid
10.1016/j.foodhyd.2024.111010 · 2025 · External reference
Effect of guar gum conjugation on functional, antioxidant and antimicrobial activity of egg white lysozyme
10.1016/j.foodchem.2017.08.060 · 2018 · External reference
Changes in the protein secondary structure of hen’s egg yolk determined by Fourier transform infrared spectroscopy during the first eight days of incubation
10.3382/ps/peu051 · 2015 · External reference
Effect of sugars on rabbit serum albumin stability and induction of secondary structure
10.1023/a:1012386029443 · 2001 · External reference
Studies on the functional properties of protein concentrate of Kappaphycus alvarezii (Doty) Doty: an edible seaweed
10.1016/j.foodchem.2013.12.058 · 2014 · External reference
Microstructure and rheological properties of whipped cream as affected by heat treatment and addition of stabilizer
10.1016/s0958-6946(00)00043-1 · 2000 · External reference
Correlation of average hydrophobicity, water/air interface surface rheological properties and foaming properties of proteins
10.1177/1082013211415137 · 2012 · External reference
Effect of egg white protein-pectin electrostatic interactions in a high sugar content system on foaming and foam rheological properties
10.1016/j.foodhyd.2016.02.007 · 2016 · External reference
