egg white powder
Selected indexed studies
- High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties. (Front Nutr, 2023) [PMID:36819671]
- Storage impact on egg white powder's physical and functional properties. (J Sci Food Agric, 2023) [PMID:36251338]
- Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility. (Food Chem, 2025) [PMID:39706125]
_Worker-drafted node — pending editorial review._
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Sources
- High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties. (2023) pubmed
- Effects of spray drying, freeze drying, and vacuum drying on physicochemical and nutritional properties of protein peptide powder from salted duck egg white. (2022) pubmed
- Storage impact on egg white powder's physical and functional properties. (2023) pubmed
- Enhanced egg white powder through liquid-state ultrasound-heating pretreatment: Properties and digestibility. (2025) pubmed
- Preparation of egg white powder using electrohydrodynamic drying method and its effect on quality characteristics and functional properties. (2023) pubmed
- Changes in partial properties of glycosylated egg white powder during storage. (2023) pubmed
- Investigating the mechanism of antioxidants as egg white powder flavor modifiers. (2024) pubmed
- Use of ultrasonicated squid ovary powder as a replacer of egg white powder in cake. (2019) pubmed
- Enhanced rehydration of egg white powder by high-pressure homogenization: A quantitative proteomic perspective. (2026) pubmed
- The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder. (2022) pubmed