Keywords: پروتئین سفید تخم مرغ; Aggregation; Egg white protein; Foaming; Emulsifying; Oxidation;
مقالات ISI پروتئین سفید تخم مرغ (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: پروتئین سفید تخم مرغ; Nisin; Trypsin; Protective effects; Soybean protein; Egg white protein;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Nanovehicle; Linoleic acid; Heat treatment; Spray drying; Binding capacity;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Oxidation; Structural characteristics; Foamability;
Keywords: پروتئین سفید تخم مرغ; Protein hydrogel; Protein aerogel; Particle formation; Egg white protein; Whey protein isolate; Sodium caseinate;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Silk fibroin; Blend films; Cytocompatibility; Biomaterials;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Microparticle; Pectin; Mayonnaise; Rheology;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Subcritical water; Fish scales gelatin; Foam properties; Interfacial properties;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Hydrolysis; Pectin; Stability; Antioxidant; Rheology;
Keywords: پروتئین سفید تخم مرغ; Pulsed electric field (PEF); Solid food; Protein; Secondary structure; Egg white protein
Keywords: پروتئین سفید تخم مرغ; Foam; Hydrocolloids; Egg white protein; Large amplitudes oscillatory shear (LAOS); Geometrical decomposition;
Keywords: پروتئین سفید تخم مرغ; Albumen; Egg white protein; Succinylation; Thermal stabilityBCA, bicinchoninic acid; BSA, Bovine serum albumin; CFEW, commercial de-glucosed fresh egg white; EWP, egg white power; FEW, fresh egg white; NS, not significantly different; OSA, octenyl succini
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Octenyl succinic anhydride; Thermal stability; Raman spectroscopyBCA, bicinchoninic acid; BSA, bovine serum albumin; FEW, fresh hen egg white or fresh egg white; H, with pre-heating; N, no pre-heating; OSA, octenyl succinic anhydride; P
Keywords: پروتئین سفید تخم مرغ; Sucrose; Glucose syrup; Invert sugar; Electrostatic complexes; Rheology; EW; egg white protein; ANOVA; analysis of variance; CCRD; central composite rotatable design; Gâ²; storage modulus; Gâ³; loss modulus; δ; phase angle; R2; percentage of variance e
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Konjac glucomannan; Functional properties; Synergistic effects;
Keywords: پروتئین سفید تخم مرغ; Gelatin; Egg white protein; Pea protein isolate; Soy protein isolate; Rice protein isolate; Ultrasound;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Stainless steel surface; Suppression of adhesion; Citric acid; Cleaning; Fouling;
Keywords: پروتئین سفید تخم مرغ; Enzymatic hydrolysis; Egg white protein; Antioxidant activities.
Keywords: پروتئین سفید تخم مرغ; Gastric digestion; Pepsin; Whey protein isolate; Egg white protein; Protein gel; WPI; whey protein isolate; EWP; egg white protein; SD; standard deviation; DH; degree of hydrolysis; MW; molecular weight; SEC; size-exclusion chromatography; SGF; simulated
Keywords: پروتئین سفید تخم مرغ; Egg white allergy; Egg white-specific IgG; Egg white-specific IgE; Egg white protein;
Keywords: پروتئین سفید تخم مرغ; KGM; Konjac glucomannan; SEM; scanning electron microscope; NMR; nuclear magnetic resonance; MRI; magnetic resonance imaging; WHC; water holding capacity; Konjac glucomannan; Egg white protein; Water state and distribution; NMR proton mobility; Magnetic r
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Bioplastic; Water activity; Glycerol; Properties;
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Enzymatic hydrolysis; Antioxidant peptides; High-intensity pulsed electric field (PEF);
Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Pulsed electric fields; In vitro gastrointestinal hydrolysis; Antioxidant; Anti-inflammatory; Interleukin-8;
Proteolytic pattern, protein breakdown and peptide production of ovomucin-depleted egg white processed with heat or pulsed electric fields at different pH
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Heat; Pulsed electric fields; Gastrointestinal digestion; Protein susceptibility; Proteolytic pattern;
Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Dry heat treatment; Physicochemical properties; In vitro digestibility; Antioxidant activity;
Tailoring egg white proteins by a GRAS redox pair for production of cold-set gel
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Cold gelation; Hydrophobic interaction; Disulfide bridges; Redox pair;
Protection of β-carotene from chemical degradation in emulsion-based delivery systems using antioxidant interfacial complexes: Catechin-egg white protein conjugates
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Catechin; β-Carotene; Antioxidant activity; Nutraceuticals;
Effects of pH, temperature and pulsed electric fields on the turbidity and protein aggregation of ovomucin-depleted egg white
Keywords: پروتئین سفید تخم مرغ; pH; Temperature; Pulsed electric fields; Egg white protein; Protein aggregation; Turbidity; SDS-PAGE;
Protein nanovehicles produced from egg white. Part 1: Effect of pH and heat treatment time on particle size and binding capacity
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Nanovehicle; Linoleic acid; Heat treatment; Surface hydrophobicity; Binding capacity;
Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties
Keywords: پروتئین سفید تخم مرغ; EW; egg white protein; HPMC; hydroxypropylmethylcellulose; ANOVA; analysis of variance; CCRD; central composite rotatable design; DR; drainage (% drained liquid); R2; percentage of variance explained; Vbubble; bubble growth rate (% BS/min); Thermodynamic
Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Phosphorylation; Epigallocatechin gallate; Antioxidant activity;
Effects of ascorbic acid and sugars on solubility, thermal, and mechanical properties of egg white protein gels
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Maillard reaction; Crosslinking
Improvement of antioxidant activity of peptides with molecular weights ranging from 1 to 10Â kDa by PEF technology
Keywords: پروتئین سفید تخم مرغ; EWP; egg white protein; PEF; pulsed electric field; MW; molecular weight; DPPH; 2,2-diphenyl-1-picrylhydrazyl; UF; ultrafiltration equipment; RSM; response surface methodology; BBD; Box-Behnken design; SD; standard deviation; Pulsed electric field (PEF);
Primary and secondary structure of novel ACE-inhibitory peptides from egg white protein
Keywords: پروتئین سفید تخم مرغ; ACE inhibitory activity; Peptide; Egg white protein; Secondary structure; Antioxidant property; Anticoagulation activity;
Functionality of egg white proteins as affected by high intensity ultrasound
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Ultrasound; Thermal aggregation; Gelation; Foaming; Emulsifying
Effect of NaCl on thermal aggregation of egg white proteins from duck egg
Keywords: پروتئین سفید تخم مرغ; Sodium chloride; Duck egg; Egg white protein; Thermal aggregation
Novel peptides derived from egg white protein inhibiting alpha-glucosidase
Keywords: پروتئین سفید تخم مرغ; Egg white protein; Peptide; α-Glucosidase; Inhibitor; Diabetes;
Isolation and identification of angiotensin-converting enzyme inhibitory peptides from egg white protein hydrolysates
Keywords: پروتئین سفید تخم مرغ; ACE-inhibitory activity peptides; Egg white protein; Tandem mass spectrometry
Thermodynamic studies of partitioning behavior of lysozyme and conalbumin in aqueous two-phase systems
Keywords: پروتئین سفید تخم مرغ; Aqueous two-phase systems; Egg white protein; Conalbumin; Lysozyme; Thermodynamic parameters
Improvement of Functional Properties of Whey Protein Isolate Through Glycation and Phosphorylation by Dry Heating
Keywords: پروتئین سفید تخم مرغ; phosphorylation; whey protein isolate; Maillard reaction; functional property; C-WPI; control WPI; DH-WPI; WPI dry-heated in the absence of maltopentaose and pyrophosphate; EWP; egg white protein; MP; maltopentaose; MP-WPI; WPI conjugated with maltopentao