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| "Egg white studies" by bitliner88 (1153 pt) | 2019-Jul-01 19:58 |
| Evaluation | N. Experts | Evaluation | N. Experts |
|---|---|---|---|
| 1 | 6 | ||
| 2 | 7 | ||
| 3 | 8 | ||
| 4 | 9 | ||
| 5 | 10 |
Anticancer and immunomodulatory activity of egg proteins and peptides: a review.
Lee JH, Paik HD.
Poult Sci. 2019 Jun 25. pii: pez381. doi: 10.3382/ps/pez381.
Migration of chicken egg-white protein ovalbumin-related protein X and its alteration in heparin-binding affinity during embryogenesis of fertilized egg.
Akazawa T, Ogawa M, Hayakawa S.
Poult Sci. 2019 Jun 21. pii: pez335. doi: 10.3382/ps/pez335.
Alleviation of Metabolic Syndrome with Dietary Egg White Protein.
Shirouchi B, Matsuoka R.
J Oleo Sci. 2019;68(6):517-524. doi: 10.5650/jos.ess19084.
Identification and Characterization of Gastrointestinal-Resistant Angiotensin-Converting Enzyme Inhibitory Peptides from Egg White Proteins.
Fan H, Wang J, Liao W, Jiang X, Wu J.
J Agric Food Chem. 2019 Jun 26;67(25):7147-7156. doi: 10.1021/acs.jafc.9b01071.
Egg white coated alginate nanoparticles with electron sprayer for potential anticancer application.
Zhang J, Huang J, Huang K, Zhang J, Li Z, Zhao T, Wu J.
Int J Pharm. 2019 Jun 10;564:188-196. doi: 10.1016/j.ijpharm.2019.04.045.
Egg White-Derived Antihypertensive Peptide IRW (Ile-Arg-Trp) Reduces Blood Pressure in Spontaneously Hypertensive Rats via the ACE2/Ang (1-7)/Mas Receptor Axis.
Liao W, Fan H, Davidge ST, Wu J.
Mol Nutr Food Res. 2019 May;63(9):e1900063. doi: 10.1002/mnfr.201900063
Egg White Hydrolysate as a functional food ingredient to prevent cognitive dysfunction in rats following long-term exposure to aluminum.
Martinez CS, Alterman CDC, Vera G, Márquez A, Uranga JA, Peçanha FM, Vassallo DV, Exley C, Mello-Carpes PB, Miguel M, Wiggers GA.
Sci Rep. 2019 Feb 12;9(1):1868. doi: 10.1038/s41598-018-38226-7.
Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins.
Huang X, Lee EJ, Ahn DU.
Asian-Australas J Anim Sci. 2019 Jun;32(6):881-890. doi: 10.5713/ajas.18.0738
Encapsulation in egg white protein nanoparticles protects anti-oxidant activity of curcumin.
Chang C, Meikle TG, Su Y, Wang X, Dekiwadia C, Drummond CJ, Conn CE, Yang Y.
Food Chem. 2019 May 15;280:65-72. doi: 10.1016/j.foodchem.2018.11.124.
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