An overview of the functional properties of egg white proteins and their application in the food industry
Saeed Mirarab Razi(Ferdowsi University of Mashhad), Ali Rashidinejad(Riddet Institute), Hoda Fahim(Sari Agricultural Sciences and Natural Resources University), Sepideh Amirabadi(Sari Agricultural Sciences and Natural Resources University)
Cited by 191
Related Papers
A comprehensive review on the nanocomposites loaded with chitosan nanoparticles for food packaging
|Critical Reviews in Food Science and Nutrition|2020|241
Recent advances to improve curcumin oral bioavailability
|Trends in Food Science & Technology|2021|198
Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese
|Food Chemistry|2014|195
Co-encapsulation of probiotics with prebiotics and their application in functional/synbiotic dairy products
|Critical Reviews in Food Science and Nutrition|2020|157
Opportunities and challenges for the nanodelivery of green tea catechins in functional foods
|Food Research International|2021|128