Egg white protein (EWP) has poor emulsification ability due to the hydrophobic groups
buried in the molecular structure. In contrast, the protein fibrils produced by acidic heat …

The effect of pH-shifting on the molecular structure and emulsifying properties of egg white
protein (EWP) was investigated. EWP was subjected to extreme alkaline pH treatment (11 …

In the current study, the foaming properties of native egg white proteins (EWP) were
compared to those of fibrillated EWP formed by the heating of EWP solution at acidic …

Egg white protein is a kind of protein resource with distinctive nutritional value and functional
properties, while performing weak emulsifying stability under neutral and alkaline …

This study investigated the interaction between egg white protein particles (EWPP) and
rhamnolipid (Rha) as co-emulsifiers in high internal phase emulsions (HIPEs). To reveal the …

This study investigated the influence of acid (pH 3.0) or moderate heat (60° C, 15 min, pH
3.0) treatments on physicochemical characteristics (ζ-potential and hydrophobicity), structure …

Egg yolk granules (EYG) are natural and unique protein-lipid complexes, but their
application in the food industry is limited because of their poor solubility and emulsifying …

Egg white proteins (EWP) are effective emulsifiers that can be used to form and stabilize oil-
in-water emulsions. However, our previous study found that EWP was more suitable as an …

This study investigated the impact of free radical-induced aggregation by a redox pair
(ascorbic acid+ H 2 O 2) on physicochemical characteristics, structure, and rheology as well …

Globular proteins can form fibrillar structures, for example, by heating them above their
thermal denaturation temperature under suitable pH (usually highly acidic) and ionic …