Egg white proteins (EWPs), in addition to their nutritional values, possess excellent
functional properties that facilitate their use in the food industry. This review collates the …

Chicken egg white is an abundant, inexpensive and natural source of important proteins
such as ovalbumin and lysozyme. Thanks to its bioactivity, easy handling, anti-bacterial …

Egg proteins, as one of the most abundant animal protein sources, have received
considerable attention for developing delivery systems. Among all egg proteins, egg white …

This study investigated the encapsulation of curcumin into egg white protein (EWP)
nanoparticles. Processing conditions used to formulate the nanoparticles, including pH and …

In this study, we prepared an all-natural substances based sponge (EMQS) consist of egg
white protein (EW), quaternized chitin derivatives (QCs) and montmorillonite (MMT). Inspired …

Natural egg white tis widely used as an ingredient in nutritional foods and for food
processing. Due to its characteristic foaming, emulsification, adhesion, and gelation, and its …

Oxidation Sodium alginate is a naturally derived cross-linking agent. It has the advantages
of high biocompatibility, no precipitation, and low toxicity that small-molecule aldehydes do …

Abstract Background Egg white proteins (EWPs) are an excellent source of essential amino
acids for human nutrition. Also, egg white is commonly used in food processing because of …

The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and
hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling …

The effects of NaCl addition on the gelling and water holding properties of egg white/yolk
gels were studied via solubility, surface hydrophobicity, reduced sodium dodecyl sulfate …