Concepedia

Egg White Functionality

Egg White Functionality is a biochemical property that refers to the capacity of egg white proteins to mediate physical transformations in food systems through mechanisms such as foaming, gelling, and emulsification, distinguishing it from other functional attributes by its reliance on protein conformation and interfacial behavior.

89

Publications

5.7K

Citations

382

Authors

138

Institutions

Publications per year

2017–2026

45

Parents

Publications

89

Recent advances in the understanding of egg white protein functionality

Yoshinori Mine · Trends in Food Science & Technology · 1995 · 641 citations

, , +14

An overview of the functional properties of egg white proteins and their application in the food industry

Saeed Mirarab Razi, Hoda Fahim, Sepideh Amirabadi et al. · Food Hydrocolloids · 2022 · 195 citations

, , +16

Functionality of egg white proteins as affected by high intensity ultrasound

Carolina Arzeni, Oscar E. Pérez, Ana M.R. Pilosof · Food Hydrocolloids · 2012 · 194 citations

, , +14

Expression of exogenous protein in the egg white of transgenic chickens

Alex J. Harvey, Gordon L. Speksnijder, L. Ryan Baugh et al. · Nature Biotechnology · 2002 · 188 citations

, , +14

Aquafaba as an egg white substitute in food foams and emulsions: Protein composition and functional behavior

Tina F. Buhl, Claus H. Christensen, Marianne Hammershøj · Food Hydrocolloids · 2019 · 171 citations

, , +17

1–5 of 89

Authors

382

  1. OC
    O.J. Cotterill

    University of Missouri, United States

    5 publications · 100 citations

    5

    h-index

  2. FC
    F.E. Cunningham

    Kansas State University, United States

    4 publications · 88 citations

    4

    h-index

  3. JL
    Jingbo Liu

    Jilin University, China

    3 publications · 79 citations

    3

    h-index

  4. ZE
    Zahra Emam‐Djomeh

    University of Tehran, Iran

    3 publications · 214 citations

    3

    h-index

  5. AA
    Ali Akbar Moosavi‐Movahedi

    University of Tehran, Iran

    3 publications · 214 citations

    3

    h-index

1–5 of 382

Institutions

138

  1. University of Missouri

    Columbia, United States

    5 h-index

    15 publications

    289 citations

  2. Huazhong Agricultural University

    Wuhan, China

    4 h-index

    26 publications

    891 citations

  3. University of Tehran

    Tehran, Iran

    4 h-index

    17 publications

    1.2K citations

  4. KU Leuven

    Leuven, Belgium

    3 h-index

    8 publications

    454 citations

  5. Jiangnan University

    Wuxi, China

    3 h-index

    13 publications

    991 citations

  6. Jilin University

    Changchun, China

    3 h-index

    21 publications

    657 citations

  7. Riddet Institute

    Palmerston North, New Zealand

    2 h-index

    5 publications

    327 citations

  8. University of Belgrade

    Belgrade, Serbia

    2 h-index

    8 publications

    892 citations

1–8 of 138

Venues

  1. Food Hydrocolloids

    11 publications · 1.1K citations

    11

    h-index

  2. Food Chemistry

    10 publications · 635 citations

    10

    h-index

  3. Journal of Food Engineering

    8 publications · 531 citations

    8

    h-index

  4. LWT

    5 publications · 165 citations

    5

    h-index

  5. Food Research International

    5 publications · 362 citations

    5

    h-index

1–5