Hen egg white lysozyme (HEWL) is used as a food additive in China due to its outstanding
antibacterial properties. It is listed as GRAS grade (generally recognized as safe) by the …

High pressure processing (HPP) as a nonthermal processing (NTP) technology can ensure
microbial safety to some extent without compromising food quality. However, for vegetative …

Egg white has high protein content and numerous biological/functional properties. However,
reported allergenicity for some of the proteins in egg white is an issue that needs to be paid …

Eggs are an excellent source of quality proteins. Eggs as a whole and its components (egg
white and egg yolk) are employed in a range of food preparations. Thermal processing …

Two novel Boc-L-isoleucine-functionalized curcumin derivatives have been synthesized and
characterized, which exhibited enhanced solubility in water compared with the natural …

Eggs and their derived products are common foods that can induce food allergic reaction,
especially in children. The reported incidence of egg allergy is 1% to 2%, and its prevalence …

The present research investigated the effect of microfluidization treatment (103, 138, 172,
and 207 MPa) on pH, refractive index (RI), color measurements, rheology, particle size …

Proteins are dynamic entities that adopt diverse conformations, which play a pivotal role in
their function. Understanding these conformations is essential, and protein collective …

Pressure is a powerful tool used to study basic protein science, modulate protein structure-
function relationships for industrial applications, and gain insight into life in extreme …

超高压均质作为一种新兴的加工方式, 与传统热处理和静态超高压相比, 动态超高压处理具有可
连续化, 经济及热负荷低等诸多优点. 随着压力的提高, 高压均质带来的剪切 …