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Food Hydrocolloids, ISSN 0268-005X, 09/2018, Volume 82, pp. 268 - 277
This investigation demonstrates the effect of basil seed gum (BSG) on the rheological and physicochemical characteristics of egg albumin gels. The mixtures of... 
Heat-induced gels | Egg albumin | Basil seed gum | Rheological properties | Albumin | Functional foods | Analysis | Eggs
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 01/2017, Volume 192, pp. 11 - 18
The development of state-of-the-art moist-heat-resistant microcapsules for a probiotic is described in this report. The survival of the heat-sensitive... 
Encapsulation | Cassava starch | Probiotics | Thermo-tolerance | Solid lipid | Egg albumen | SURVIVAL | MICROSPHERES | GASTROINTESTINAL CONDITIONS | ALGINATE | STABILITY | FOOD SCIENCE & TECHNOLOGY | EGG-ALBUMIN | ENGINEERING, CHEMICAL | IN-VITRO | CELLULOSE-ACETATE | MICROENCAPSULATION
Journal Article
Asian Journal of Chemistry, ISSN 0970-7077, 07/2016, Volume 28, Issue 7, pp. 1536 - 1544
Journal Article
International Journal of Nanomedicine, ISSN 1178-2013, 05/2019, Volume 14, pp. 3273 - 3282
Mohammad Hasan Moshafi,1 Mehdi Ranjbar,1 Ghazaleh Ilbeigi21Pharmaceutics Research Center, Institute of Neuropharmacology, Kerman University of Medical... 
Iron oxide quantum dots | Bio-template | Antibacterial effect | Egg albumen
Journal Article
ACS Applied Materials & Interfaces, ISSN 1944-8244, 05/2016, Volume 8, Issue 17, pp. 10954 - 10960
Egg albumen as the dielectric, and dissolvable Mg and W as the top and bottom electrodes are used to fabricate water-soluble memristors. 4 × 4 cross-bar... 
Research | memristors | dissolvability | bipolar switch | egg albumen | proteins | TRANSISTOR | PROTEIN | MEMORY | MATERIALS SCIENCE, MULTIDISCIPLINARY | NANOSCIENCE & NANOTECHNOLOGY | CHICKEN ALBUMIN | Electrodes | Reproducibility of Results | Animals | Chickens | Metals | Electronics | Biocompatible Materials | Ovum
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 01/2013, Volume 30, Issue 1, pp. 143 - 151
The aims of this study were to report for the first time, the extraction and physico-chemical properties of chicken skin gelatin compared to bovine gelatin.... 
Viscoelasticity | Differential scanning calorimetry | Raman spectroscopy | Chicken skin gelatin | Gel strength | ELUCIDATION | PHYSICAL-PROPERTIES | GELS | FOOD SCIENCE & TECHNOLOGY | FT-RAMAN SPECTROSCOPY | EGG-ALBUMIN | TILAPIA | FISH GELATIN | CHEMISTRY, APPLIED | PROTEINS | COLLAGENS | Thermal properties | Tyrosine | Skin | Hydrogen
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 09/2016, Volume 55, pp. 84 - 97
Journal Article
Asian Journal of Pharmaceutical and Clinical Research, ISSN 0974-2441, 2017, Volume 10, Issue 12, pp. 274 - 279
Journal Article
Journal Article
LWT, ISSN 0023-6438, 02/2020, Volume 120, p. 108927
The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics... 
Epigalocatechin gallate | Duck egg albumen | Conjugate | Hydrolysate | Fish tofu | LIPID OXIDATION | PHENOLIC-COMPOUNDS | FOOD SCIENCE & TECHNOLOGY | PLANT POLYPHENOLS | PHYSICOCHEMICAL PROPERTIES | GREEN TEA | ROE PROTEIN HYDROLYSATE | SHELF-LIFE | OXIDATIVE STABILITY | PRE-EMULSIFICATION | SEA-BASS OIL
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 07/2011, Volume 25, Issue 5, pp. 898 - 906
Changes in protein conformation and intermolecular interactions during gelling were measured to explore the basis for the different gel properties of fish and... 
Gel property | Intermolecular bond | Raman spectroscopy | Heating | Conformation | HEAT-INDUCED GELATION | FOOD SCIENCE & TECHNOLOGY | RAMAN-SPECTROSCOPY | FROZEN STORAGE | FAGOPYRUM-ESCULENTUM MOENCH | EGG-ALBUMIN | WHEY PROTEINS | CIRCULAR-DICHROISM | STRUCTURAL-CHANGES | SECONDARY STRUCTURE | CHEMISTRY, APPLIED | ALASKA POLLOCK | Pastes | Proteins | Covalence | Breaking | Gelation | Fish | Spectra | Pork
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 04/2019, Volume 89, pp. 330 - 336
The paper investigated the mechanism that l-arginine (Arg)/l-lysine (Lys) affected myosin solubility by spectroscopic technologies and chemical probes. The... 
l-Arginine (Arg) | l-Lysine (Lys) | Spectroscopic technologies | Structure | Chemical probes | Solubility | L-Lysine (Lys) | L-Arginine (Arg) | L-HISTIDINE | HEAT-INDUCED GELATION | FOOD SCIENCE & TECHNOLOGY | RAMAN-SPECTROSCOPY | EGG-ALBUMIN | WHEY PROTEINS | SALT | PROTEIN INTERACTIONS | STRUCTURAL-CHANGES | PORCINE MYOSIN | FISH | CHEMISTRY, APPLIED
Journal Article
LWT, ISSN 0023-6438, 07/2017, Volume 80, pp. 378 - 385
Manufacturers have long complained about gluten-free pasta for its apparent low cooking properties and reduced nutritional value. Proteins are not only... 
Gluten-free pasta | Cooking properties | Protein enrichment | Rice bran | QUALITY | INNOVATIVE METHODS EVALUATION | FOOD SCIENCE & TECHNOLOGY | EGG-ALBUMIN | ISOLATE | FUNCTIONAL-PROPERTIES | BRAN PROTEIN | COOKING BEHAVIOR | STARCH | IMPROVEMENT | FREE BREAD PROPERTIES | Gluten-free diet | Milk proteins | Pasta products | Gluten | Analysis
Journal Article
Nanotechnology, ISSN 0957-4484, 09/2017, Volume 28, Issue 42, p. 425202
Egg albumen is modified by hydrogen peroxide with concentrations of 5%, 10%, 15% and 30% at room temperature. Compared with devices without modification, a... 
charge transfer between trap center | egg albumen denaturation | transparent and flexible device | resistive switching memory | hydrogen peroxide | PHYSICS, APPLIED | PROTEIN | EVOLUTION | MECHANISM | MATERIALS SCIENCE, MULTIDISCIPLINARY | NANOSCIENCE & NANOTECHNOLOGY
Journal Article