Concepedia

Egg White Structure

Egg White Structure is a biological construct that refers to the organized arrangement of proteins and water in the albumen of an avian egg, distinguished by its role in providing mechanical protection, antimicrobial defense, and nutrient transport to the developing embryo.

312

Publications

16.4K

Citations

1K

Authors

290

Institutions

Publications per year

2017–2026

120

Parents

Publications

312

Three-dimensional Structure of the Tetragonal Crystal Form of Egg-white Avidin in its functional Complex with Biotin at 2·7 Å Resolution

Luisa Pugliese, Alessandro Coda, Massimo Malcovati et al. · Journal of Molecular Biology · 1993 · 304 citations

, , +13

IDENTIFICATION OF THE TRYPSIN INHIBITOR OF EGG WHITE WITH OVOMUCOID

Hans Lineweaver, Christopher Murray · Journal of Biological Chemistry · 1947 · 281 citations · Full text

, , +16

Influence of high-intensity ultrasound on foaming and structural properties of egg white

Long Sheng, Yibo Wang, Jiahui Chen et al. · Food Research International · 2018 · 226 citations

, , +13

Effect of oxidative modification on structural and foaming properties of egg white protein

Xiang Duan, Mei Li, Jing Shao et al. · Food Hydrocolloids · 2017 · 219 citations

, , +13

Novel peptides derived from egg white protein inhibiting alpha-glucosidase

Zhipeng Yu, Yongguang Yin, Wenzhu Zhao et al. · Food Chemistry · 2011 · 209 citations

, , +10

1–5 of 312

Authors

1K

  1. JL
    Jingbo Liu

    Jilin University, China

    11 publications · 821 citations

    11

    h-index

  2. QH
    Qun Huang

    Fujian Agriculture and Forestry University, China

    10 publications · 681 citations

    10

    h-index

  3. RE
    Robert E. Feeney

    University of California, Davis, United States

    9 publications · 635 citations

    9

    h-index

  4. FN
    Françoise Nau

    Institut Agro Rennes-Angers, France

    9 publications · 518 citations

    9

    h-index

  5. TZ
    Ting Zhang

    Jilin University, China

    8 publications · 517 citations

    8

    h-index

1–5 of 1K

Institutions

290

  1. Huazhong Agricultural University

    Wuhan, China

    19 h-index

    94 publications

    6.1K citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    14 h-index

    69 publications

    6K citations

  3. Jiangnan University

    Wuxi, China

    12 h-index

    56 publications

    5K citations

  4. Jilin University

    Changchun, China

    12 h-index

    70 publications

    5.1K citations

  5. Chengdu University

    Chengdu, China

    10 h-index

    32 publications

    2.1K citations

  6. University of California, Davis

    Davis, United States

    9 h-index

    20 publications

    673 citations

  7. University of Nebraska–Lincoln

    Lincoln, United States

    9 h-index

    27 publications

    2.3K citations

  8. Jiangxi Agricultural University

    Nanchang, China

    8 h-index

    26 publications

    1.3K citations

1–8 of 290

Venues

  1. Food Hydrocolloids

    42 publications · 3.1K citations

    33

    h-index

  2. Food Chemistry

    23 publications · 1.5K citations

    19

    h-index

  3. Food Research International

    16 publications · 1K citations

    16

    h-index

  4. Poultry Science

    17 publications · 579 citations

    15

    h-index

  5. Journal of Biological Chemistry

    JBC · 15 publications · 1.4K citations

    15

    h-index

1–5