The bioavailability and quality attributes of egg white proteins (EWPs) are vital for food
products' final form and nutritional content. Heat treatment negatively affects these attributes …

Background Protein quality assessment through the Digestible Indispensable Amino Acid
Score requires accurate measurements of true ileal protein and amino acid digestibility, for …

The study aimed to evaluate the conductive hydro drying (CHD) process of egg white. The
physical and functional properties of egg white dried in a batch type CHD at three different …

Chefs around the world strive to go beyond ordinary and garnish dishes with edible foams
and emulsions, generally made using proteins derived from soy or animal sources …

The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as
microwave application at 200, 400, and 700 watts levels for 2 min, on the functional …

Physicochemical and functional properties of freeze-dried egg powders (egg white, egg
yolk, and whole egg) from Japanese quail and white Leghorn chicken were studied …

Nutrients in quail eggs can be affected by egg product processing technologies. However,
freeze‐drying would be the most suitable, but it is very costly and difficult to transfer to the …

This study aimed to use the Instant Controlled Pressure Drop as a texturing pretreatment
prior to air flow drying as a new way for the manufacturing of egg white and yolk powders …

Background Quail eggs have nutritional, therapeutic, and functional potential but are still not
widely consumed globally. Their availability in powder form can contribute to expanding …

Backgrdound: Several previous researchers have prepared chicken eggshell flour using
hydrochloric acid (HCl) and acetic acid (CH3COOH) solvents. However, the results of the …