Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties

Foaming properties of egg white proteins affected by heat or high pressure treatment

Iesel Van der Plancken, Ann Van Loey, Marc Hendrickx · Journal of Food Engineering · 2006 · 138 citations

High Pressure Treatment, Egg White Proteins, Protein Engineering +4

Effects of high-intensity ultrasonic (HIU) treatment on the functional properties and assemblage structure of egg yolk

Yunxiao Xie, Jinqiu Wang, Yi Wang et al. · Ultrasonics Sonochemistry · 2019 · 136 citations · Full text

Biomedical Acoustics, Medical Ultrasound, Functional Properties +15

Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

Long Sheng, Siqi Ye, Ke Han et al. · Food Hydrocolloids · 2019 · 133 citations

Biochemistry, Protein Folding, Natural Sciences +7

Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis

Xin Liu, Jinqiu Wang, Qun Huang et al. · Food Hydrocolloids · 2020 · 126 citations

Biopolymer Gel, Thin Egg Whites, Biochemistry +8

Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

Zhouyi Xiong, Maojie Zhang, Meihu Ma · Food Hydrocolloids · 2016 · 126 citations

Food Chemistry, Lipid Preparation, Biochemistry +4