Egg white powder - PMC

Gohar Khachatryan, Julia Pląder, Karolina Piechowicz, Teresa Witczak, Marta Liszka-Skoczylas, Mariusz Witczak, Dorota Gałkowska, Dorota Duraczyńska, Walter Hunter, Aleksandra Waradzyn, Karen Khachatryan

Int J Mol Sci. 2024 Aug; 25(15): 8405. Published online 2024 Aug 1. doi: 10.3390/ijms25158405

PMCID:: PMC11312911

Abstract Article PDF–5.2M

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Development of a heatable duck egg white translucent jelly: an evaluation of its physicochemical properties and thermal stability

Nian-Yao Zheng, Yi-Chen Chen, Yen-Po Chen, Jia-Shian Shiu, Sheng-Yao Wang

Poult Sci. 2021 Sep; 100(9): 101373. Published online 2021 Jul 2. doi: 10.1016/j.psj.2021.101373

PMCID:: PMC8348587

Abstract Article PDF–2.6M

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The Role of Ovotransferrin in Egg-White Antimicrobial Activity: A Review

Julie Legros, Sophie Jan, Sylvie Bonnassie, Michel Gautier, Thomas Croguennec, Stéphane Pezennec, Marie-Françoise Cochet, Françoise Nau, Simon C. Andrews, Florence Baron

Foods. 2021 Apr; 10(4): 823. Published online 2021 Apr 10. doi: 10.3390/foods10040823

PMCID:: PMC8070150

Abstract Article PDF–1.5M

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Utilizing nutrient type compounds as anti-bacterial compounds: arginine and cysteine inhibit Salmonella survival in egg white

Nir Ben-Porat, Amital Ohayon, Tali Rosenberg, Abdulafiz Musa, Erik Petersen, Erez Mills

Front Bioeng Biotechnol. 2024; 12: 1404218. Published online 2024 Jul 1. doi: 10.3389/fbioe.2024.1404218

PMCID:: PMC11250598

Abstract Article PDF–1.4M

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Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white

Tianyin Du, Jicheng Xu, Shengnan Zhu, Xinjun Yao, Jun Guo, Weiqiao Lv

Front Nutr. 2022; 9: 1026903. Published online 2022 Oct 19. doi: 10.3389/fnut.2022.1026903

PMCID:: PMC9626763

Abstract Article PDF–1.4M

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A Strategy for Sample Preparation: Using Egg White Gel to Promote the Determination of Aflatoxin M1 Content in Milk Samples

Xiao Ning, Lulu Wang, Shaoming Jin, Xuran Fu, Xiulan Sun, Jin Cao

Molecules. 2022 Aug; 27(15): 5039. Published online 2022 Aug 8. doi: 10.3390/molecules27155039

PMCID:: PMC9370593

Abstract Article PDF–1.6M

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Effect of pH and Heat Treatment on the Antioxidant Activity of Egg White Protein-Derived Peptides after Simulated In-Vitro Gastrointestinal Digestion

Priyanka Singh Rao, Emerson Nolasco, Akihiro Handa, Michael J. Naldrett, Sophie Alvarez, Kaustav Majumder

Antioxidants (Basel) 2020 Nov; 9(11): 1114. Published online 2020 Nov 11. doi: 10.3390/antiox9111114

PMCID:: PMC7697783

Abstract Article PDF–1.4M

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Salt‐tolerant Staphylococcus bacteria induce structural and nutritional alterations of salted duck egg white

Gongnian Xiao, Yuanzhe Chen, Ruosi Fang, Chaogeng Xiao, Haina Yuan, Bingquan Chu, Xuangan Liu, Jinyan Gong

Food Sci Nutr. 2019 Dec; 7(12): 3941–3949. Published online 2019 Nov 7. doi: 10.1002/fsn3.1255

PMCID:: PMC6924318

Abstract Article PDF–752K

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Effect of Xanthan Gum, Kappa–Carrageenan, and Guar Gum on the Functional Characteristics of Egg White Liquid and Intermolecular Interaction Mechanism

Sijia Gong, Xuefeng Shi, Jiangxia Zheng, Ruitong Dai, Junying Li, Guiyun Xu, Xingmin Li

Foods. 2022 Jul; 11(14): 2119. Published online 2022 Jul 17. doi: 10.3390/foods11142119

PMCID:: PMC9317931

Abstract Article PDF–2.6M

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The Impact of Processing and Extraction Methods on the Allergenicity of Targeted Protein Quantification as Well as Bioactive Peptides Derived from Egg

Parisa Mostashari, Krystian Marszałek, Aynura Aliyeva, Amin Mousavi Khaneghah

Molecules. 2023 Mar; 28(6): 2658. Published online 2023 Mar 15. doi: 10.3390/molecules28062658

PMCID:: PMC10053729

Abstract Article PDF–2.8M

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The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder

Zahra Jafari, Mohammad Goli, Majid Toghyani

Foods. 2022 Sep; 11(17): 2711. Published online 2022 Sep 5. doi: 10.3390/foods11172711

PMCID:: PMC9455806

Abstract Article PDF–5.3M

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Dietary green tea powder supplementation enriched egg nutrients and physicochemical property in an indigenous chicken breed

Xingyong Chen, Tao Li, Kaiqin He, Zhaoyu Geng, Xiaochun Wan

Poult Sci. 2021 Jan; 100(1): 388–395. Published online 2020 Oct 8. doi: 10.1016/j.psj.2020.10.001

PMCID:: PMC7772676

Abstract Article PDF–333K

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The Chicken Egg: An Advanced Material for Tissue Engineering

Yuli Zhang, Hieu M. Pham, Simon D. Tran

Biomolecules. 2024 Apr; 14(4): 439. Published online 2024 Apr 4. doi: 10.3390/biom14040439

PMCID:: PMC11048217

Abstract Article PDF–932K

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The Quality Characteristics Formation and Control of Salted Eggs: A Review

Xiaoya Li, Shuping Chen, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao, Yonggang Tu

Foods. 2022 Oct; 11(19): 2949. Published online 2022 Sep 21. doi: 10.3390/foods11192949

PMCID:: PMC9564276

Abstract Article PDF–2.3M

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Co-Gelation of Pumpkin-Seed Protein with Egg-White Protein

Marta Tomczyńska-Mleko, Konrad Terpiłowski, Salvador Pérez-Huertas, Viktoria Sapiga, Galina Polischuk, Bartosz Sołowiej, Maciej Nastaj, Marta Wesołowska-Trojanowska, Stanisław Mleko

Foods. 2023 May; 12(10): 2030. Published online 2023 May 17. doi: 10.3390/foods12102030

PMCID:: PMC10217760

Abstract Article PDF–5.1M

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Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder

Naphat Wasinnitiwong, Samad Tavakoli, Soottawat Benjakul, Hui Hong

Foods. 2022 Nov; 11(21): 3350. Published online 2022 Oct 25. doi: 10.3390/foods11213350

PMCID:: PMC9657398

Abstract Article PDF–1.7M

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Effect of Particle Formation Process on Characteristics and Aerosol Performance of Respirable Protein Powders

Ashlee D. Brunaugh, Tian Wu, Sekhar R. Kanapuram, Hugh D. C. Smyth

Mol Pharm. Author manuscript; available in PMC 2019 Oct 18.

Published in final edited form as: Mol Pharm. 2019 Oct 7; 16(10): 4165–4180. Published online 2019 Aug 26. doi: 10.1021/acs.molpharmaceut.9b00496

PMCID:: PMC6800019

Abstract Article PDF–2.0M

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Chicken Egg White Gels: Fabrication, Modification, and Applications in Foods and Oral Nutraceutical Delivery

Junhua Li, Xuechun Wang, Cuihua Chang, Luping Gu, Yujie Su, Yanjun Yang, Dominic Agyei, Qi Han

Foods. 2024 Jun; 13(12): 1834. Published online 2024 Jun 11. doi: 10.3390/foods13121834

PMCID:: PMC11202995

Abstract Article PDF–2.2M

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PMC Images search for Egg white powder

Fig. 4

Thermograms of different egg white powders (a: Unfermented microwave dried egg white powder, b: Fermented microwave dried egg white powder, c: Unfermented oven dried white egg powder, d: Fermented oven dried white egg powder)

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

J Food Sci Technol. 2023 Sep;60(9):2433-2443.
Fig. 2

FTIR spectrum of different egg white powders (a: Unfermented microwave dried egg white powder, b: Fermented microwave dried egg white powder, c: Unfermented oven dried white egg powder, d: Fermented oven dried white egg powder)

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

J Food Sci Technol. 2023 Sep;60(9):2433-2443.
Fig. 3

SEM images of egg white powders dried under different conditions (a: Unfermented microwave dried egg white powder, b: Fermented microwave dried egg white powder, c: Unfermented oven dried white egg powder, d: Fermented oven dried white egg powder)

The effect of different drying methods on some physico-chemical, functional and protein structure properties of liquid egg white fermented by Lactobacillus rhamnosus GG

J Food Sci Technol. 2023 Sep;60(9):2433-2443.
Figure 9

Scanning electron microscopy (SEM) of egg white powder treated with different phosphorylation (%) and microwave powers (W).

The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder

Foods. 2022 Sep;11(17):2711.