Related references
Note: Only part of the references are listed.Effect of Proteolytic Modification on Texture and Mastication of Heat-Treated Egg White Gels
Junko Funaki et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Egg Albumen as a Fast and Strong Medical Adhesive Glue
Kaige Xu et al.
ADVANCED HEALTHCARE MATERIALS (2017)
Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates
E. D. N. S. Abeyrathne et al.
POULTRY SCIENCE (2014)
Whole-genome analyses resolve early branches in the tree of life of modern birds
Erich D. Jarvis et al.
SCIENCE (2014)
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review
E. D. N. S. Abeyrathne et al.
POULTRY SCIENCE (2013)
Food Gels: Gelling Process and New Applications
Soumya Banerjee et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2012)
On fundamental issues in texture evaluation and texturization - A view
M Peleg
FOOD HYDROCOLLOIDS (2006)
Paste and gel properties of low-substituted acetylated canna starches
S Saartrat et al.
CARBOHYDRATE POLYMERS (2005)
Research and investment in poultry genetic resources - challenges and options for sustainable use
I Hoffmann
WORLDS POULTRY SCIENCE JOURNAL (2005)
Gel strength of the native egg white
M Houska et al.
CZECH JOURNAL OF FOOD SCIENCES (2004)
Ability of αs-casein to suppress the heat aggregation of ovotransferrin
N Matsudomi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Modification of functional properties of egg-white proteins
L Campbell et al.
NAHRUNG-FOOD (2003)
Genetic variation for egg production, egg quality and bone strength in selected and traditional breeds of laying fowl
PM Hocking et al.
BRITISH POULTRY SCIENCE (2003)
Gelling properties of egg white produced using a conventional and a low-shear reverse osmosis process
MMO Eleya et al.
JOURNAL OF FOOD SCIENCE (2002)
Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk
PK Pandey et al.
FOOD RESEARCH INTERNATIONAL (2000)