Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions

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Rheology, Foam, Foam Films +1

Application of organic- and nanoparticle-modified foams in foamed concrete: Reinforcement and stabilization mechanisms

Wei She, Yi Du, Changwen Miao et al. · Cement and Concrete Research · 2018 · 268 citations

Materials Science, Chemical Engineering, Reinforcement Material +7

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

Xiang Duan, Mei Li, Jing Shao et al. · Food Hydrocolloids · 2017 · 211 citations

Food Chemistry, Biochemistry, Protein Folding +7

Interfacial, foaming and emulsifying characteristics of sodium caseinate as influenced by protein concentration in solution

Cecilio Carrera Sánchez, J PATINO · Food Hydrocolloids · 2004 · 178 citations

Food Chemistry, Materials Science, Sodium Caseinate +11

Egg yolk protein gels and emulsions

V. Kiosseoglou · Current Opinion in Colloid & Interface Science · 2003 · 164 citations

Food Chemistry, Food Colloid, Food Biophysics +5