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Comprehensive Two-Dimensional Field-Flow Fractionation-Liquid Chromatography in the Analysis of Large Molecules

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Functional Properties of Egg Components in Food Systems

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Nanoparticle Mediated Protein Separation in Aqueous Micellar Two-Phase Systems

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Ovalbumin: A potential functional protein

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Effectiveness of Cross‐Flow Microfiltration for Removal of Microorganisms Associated with Unpasteurized Liquid Egg White from Process Plant

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Ovotransferrin—Multifunctional protein: Structure, bioactivity, and industrial potential

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Assisted Egg White Biogenic Synthesis for Elaboration of ZnO Nanoparticles

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Preparative‐scale fractionation by isoelectric trapping under nondenaturing conditions: Separation of egg white protein isoforms on a modified Gradiflow unit

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Structural and Physicochemical Characteristics of Novel Basic Proteins Isolated from Duck Egg White

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Determination of Holo- and Apo-Riboflavin Binding Protein in Avian Egg Whites through Circular Dichroism and Fluorescence Spectroscopy

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Preparation and Immunological Reactions of a Purified Egg Allergen Ovotransferrin

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Efficacy of enzymatic, preheating-enzymatic, and sonication-enzymatic treatments on water dispersibility of egg white powder

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Purification and Characterization of Ovotransferrin from Crocodylus siamensis

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Protein profile in freeze-dried chicken embryo eggs with different periods of development

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Physicochemical and functional properties of Chinese soft-shell turtle ( Pelodiscus sinensis ) egg

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Foaming properties of porcine serum and porcine serum albumin

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Proteomics of Egg White

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Study of short-wave ultraviolet treatments (UV-C) as a non-thermal preservation process for liquid egg products

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Evaluation of Immunochromatographic Test Kits for Food Allergens Using Processed Food Models

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Comparative study of egg white proteins from different species by chromatographic and electrophoretic methods

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HETEROGENEITY OF PROTEINS IN BIRDS’ EGG-WHITES

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