Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam

Comparative study of high intensity ultrasound effects on food proteins functionality

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Agriculture, Food Science, Nutritional Sciences +15

Molecular characteristics and foaming properties of ovalbumin-pullulan conjugates through the Maillard reaction

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Agriculture, Biochemistry, Food Science +5

Influence of treatment-induced modification of egg white proteins on foaming properties

Negar Gharbi, Mohsen Labbafi · Food Hydrocolloids · 2018 · 174 citations

Agriculture, Biochemistry, Food Science +16

Bulk, Foam, and Interfacial Properties of Tannic Acid/Sodium Caseinate Nanocomplexes

Fuchao Zhan, Jing Li, Yuntao Wang et al. · Journal of Agricultural and Food Chemistry · 2018 · 147 citations

Natural Sciences, Chemical Engineering, Materials Science +17

Ovomucin may be the key protein involved in the early formation of egg-white thermal gel

Jinqiu Wang, Xin Liu, Shugang Li et al. · Food Chemistry · 2021 · 123 citations

Agriculture, Biochemistry, Molecular Biology +9