scholarly journals Food protein network formation and gelation induced by conductive or microwave heating: A focus on hen egg white

2020 ◽  
Vol 66 ◽  
pp. 102484 ◽  
Author(s):  
Ine Rombouts ◽  
Arno G.B. Wouters ◽  
Marlies A. Lambrecht ◽  
Lien Uten ◽  
Wouter Van Den Bosch ◽  
...  
Keyword(s):  
Microwave Heating ◽  
Network Formation ◽  
Egg White ◽  
Protein Network ◽  
Food Protein ◽  
Hen Egg White ◽  
Hen Egg

Inactivation of hen egg-white lysozyme. The azide radical

1997 ◽  
Vol 94 ◽  
pp. 356-364 ◽  
Author(s):  
M Faraggi ◽  
E Bettelheim ◽  
M Weinstein
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Hen Egg White ◽  
Hen Egg

The inhibitory role of clioquinol in the fibrillation of hen egg white lysozyme

2021 ◽  
pp. 138830
Author(s):  
Baoliang Ma ◽  
Haohao Wang ◽  
Yujie Liu ◽  
Fang Wu ◽  
Xudong Zhu
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Inhibitory Role ◽  
Hen Egg White ◽  
Hen Egg

Oxaliplatin vs. cisplatin: competition experiments on their binding to lysozyme

2015 ◽  
Vol 44 (22) ◽  
pp. 10392-10398 ◽  
Author(s):  
Daniela Marasco ◽  
Luigi Messori ◽  
Tiziano Marzo ◽  
Antonello Merlino
Keyword(s):  
Egg White ◽  
Hen Egg White Lysozyme ◽  
Egg White Lysozyme ◽  
Model Protein ◽  
Hen Egg White ◽  
Hen Egg

The model protein hen egg white lysozyme was challenged with oxaliplatin and cisplatin.

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