Egg Protein Functionality is a biochemical property that denotes the capacity of egg-derived proteins to exhibit specific structural and interactive behaviors, such as emulsification, foaming, gelation, and coagulation, essential for their performance in food systems.
56
Publications
3.9K
Citations
210
Authors
97
Institutions
Publications per year
2017–2026
18
Parents
Publications
56
Novel peptides derived from egg white protein inhibiting alpha-glucosidase
Zhipeng Yu, Yongguang Yin, Wenzhu Zhao et al. · Food Chemistry · 2011 · 209 citations
1–5 of 56
Authors
210
- TJ
3
h-index
- YM
3
h-index
- MD
2
h-index
- JCJ. Chrzanowska
Wrocław University of Environmental and Life Sciences, Poland
2 publications · 103 citations
2
h-index
- FA
2
h-index
1–5 of 210
Institutions
97
University of Guelph
Guelph, Canada
3 h-index
4 publications
1K citations
Iowa State University
Ames, United States
3 h-index
7 publications
184 citations
Cornell University
Ithaca, United States
3 h-index
6 publications
249 citations
Jiangsu University
Zhenjiang, China
2 h-index
10 publications
858 citations
Clemson University
Clemson, United States
2 h-index
6 publications
269 citations
Jiangnan University
Wuxi, China
2 h-index
5 publications
244 citations
University of Tehran
Tehran, Iran
2 h-index
11 publications
1.1K citations
Consejo Nacional de Investigaciones Científicas y Técnicas
Buenos Aires, Argentina
2 h-index
6 publications
516 citations
1–8 of 97
Venues
- Food Hydrocolloids
8 publications · 813 citations
8
h-index
- Food Chemistry
4 publications · 364 citations
4
h-index
- Poultry Science
3 publications · 76 citations
3
h-index
- World s Poultry Science Journal
3 publications · 308 citations
3
h-index
- Journal of Food Engineering
2 publications · 113 citations
2
h-index
1–5