Related content

Antioxidant Activity of Peptides Derived from Egg White Proteins by Enzymatic Hydrolysis

By Dávalos A.   Miguel M.   Bartolomé B.   López-Fandiño R.  

Journal of Food Protection, Vol. 67, Iss. 9, 2004-09 ,pp. : 1939-1944

International Association for Food Protection

Access to resources Recommend Favorite

Probing the sol-gel transition of egg white proteins by pulsed-NMR method

By Goh K.  

European Food Research and Technology A, Vol. 228, Iss. 3, 2009-01 ,pp. : 367-371

Springer Publishing Company

Access to resources Recommend Favorite

Effect of Sodium Chloride and Osmotic Dehydration on Viscoelastic Properties and Thermal-Induced Transitions of Duck Egg Yolk

By Kaewmanee Thammarat  

Food and Bioprocess Technology, Vol. 6, Iss. 2, 2013-02 ,pp. : 367-376

Springer Publishing Company

Access to resources Recommend Favorite

Angiotensin I–Converting Enzyme Inhibitory Activity of Peptides Derived from Egg White Proteins by Enzymatic Hydrolysis

By Miguel M.   Recio I.   Goméz-Ruiz J.A.   Ramos M.   López-Fandiño R.  

Journal of Food Protection, Vol. 67, Iss. 9, 2004-09 ,pp. : 1914-1920

International Association for Food Protection

Access to resources Recommend Favorite

Effect of Dry Heating on the Microbiological Quality, Functional Properties, and Natural Bacteriostatic Ability of Egg White after Reconstitution

By Baron Florence   Nau Franc¸oise   Guérin-Dubiard Catherine   Gonnet Fabienne   Dubois Jean-Jacques   Gautier Michel  

Journal of Food Protection, Vol. 66, Iss. 5, 2003-05 ,pp. : 825-832

International Association for Food Protection

Access to resources Recommend Favorite