Add to ORKGOvalbumin aggregation due to heating in solution increases its in vitro digestibility, compared to the native and dry-heated protein. 1 st Food Structures, Digestion & Health Conferenc
To study the influence of the carbohydrate-moiety of ovalbumin on the formation of the heat-stable c...
The heat-induced denaturation kinetics of two different sources of ovalbumin at pH 7 was studied by ...
In the present work, Ovalbumin and beta-lactoglobulin fouling phenomenon was studied, when white egg...
Food structure can have a major impact on digestion in the gastrointestinal tract. Moreover, the str...
Heated foods are recommended for avoiding sensitization to food proteins, but depending on thephysic...
The aim of this work was to study the effect of the formation of more heat-stable conformers of chic...
This study aimed to investigate the impact of protein aggregate structure on the nutritional valueof...
This study aimed to investigate how food structure, in the form of different ovalbumin aggregate mor...
This thesis explores the complex relationship between food protein structure and digestibility. Food...
International audienceDry heating is performed in egg product industries to pasteurise egg white pow...
Heating aqueous solutions of ovalbumin (OVA) may cause gel formation. When heated at pH conditions c...
The aim of this work was to study the effect of the forma-tion of more heat-stable conformers of chi...
keywords:</span></strong><span lang=EN-GB>ovalbumin, hen egg white proteins,</span><span lang=EN-GB ...
Typically, heat-induced aggregation of proteins is studied using a single protein under various cond...
Typically, heat-induced aggregation of proteins is studied using a single protein under various cond...
To study the influence of the carbohydrate-moiety of ovalbumin on the formation of the heat-stable c...
The heat-induced denaturation kinetics of two different sources of ovalbumin at pH 7 was studied by ...
In the present work, Ovalbumin and beta-lactoglobulin fouling phenomenon was studied, when white egg...
Food structure can have a major impact on digestion in the gastrointestinal tract. Moreover, the str...
Heated foods are recommended for avoiding sensitization to food proteins, but depending on thephysic...
The aim of this work was to study the effect of the formation of more heat-stable conformers of chic...
This study aimed to investigate the impact of protein aggregate structure on the nutritional valueof...
This study aimed to investigate how food structure, in the form of different ovalbumin aggregate mor...
This thesis explores the complex relationship between food protein structure and digestibility. Food...
International audienceDry heating is performed in egg product industries to pasteurise egg white pow...
Heating aqueous solutions of ovalbumin (OVA) may cause gel formation. When heated at pH conditions c...
The aim of this work was to study the effect of the forma-tion of more heat-stable conformers of chi...
keywords:</span></strong><span lang=EN-GB>ovalbumin, hen egg white proteins,</span><span lang=EN-GB ...
Typically, heat-induced aggregation of proteins is studied using a single protein under various cond...
Typically, heat-induced aggregation of proteins is studied using a single protein under various cond...
To study the influence of the carbohydrate-moiety of ovalbumin on the formation of the heat-stable c...
The heat-induced denaturation kinetics of two different sources of ovalbumin at pH 7 was studied by ...
In the present work, Ovalbumin and beta-lactoglobulin fouling phenomenon was studied, when white egg...