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

Author:

Razi Saeed Mirarab,Fahim Hoda,Amirabadi Sepideh,Rashidinejad AliORCID

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference176 articles.

1. Foaming process optimization, drying kinetics and quality of foam mat dried papaya pulp;Abd El;Journal of Food Science & Technology,2021

2. Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides–A review;Abeyrathne;Poultry Science,2018

3. Comparative study of egg white protein and egg alternatives used in an angel food cake system;Abu‐Ghoush;Journal of Food Processing and Preservation,2010

4. Properties of ovalbumin, conalbumin, and lysozyme at an oil-water interface and in an emulsion system;Acton;Poultry Science,1990

5. Fabrication and characterization of curcumin loaded ovalbumin nanocarriers and bioactive properties;Akman;Food Science and Technology,2022

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