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Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

Journal of food science, 2009, Vol.74 (1), p.C68-C72

2009

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Improvement of Functional Properties of Bovine Serum Albumin through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate

Journal of food science, 2008-03, Vol.73 (2), p.C84-C91

2008

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DEVELOPMENT AND TESTING OF A SHAKER-SYSTEM FOR THE SELECTIVE HARVEST OF DATE FRUIT

Acta horticulturae, 2007-01 (736), p.199-203

2007

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Glycation and Phosphorylation of β-Lactoglobulin by Dry-Heating: Effect on Protein Structure and Some Properties

Journal of agricultural and food chemistry, 2007-03, Vol.55 (6), p.2392-2398

2007

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Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species

Food control, 2007-02, Vol.18 (2), p.173-178

2007

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Phosphorylation of Ovalbumin by Dry-Heating in the Presence of Pyrophosphate: Effect on Protein Structure and Some Properties

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4962-4967

2005

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A Structural Phase of Heat-Denatured Lysozyme with Novel Antimicrobial Action

Journal of agricultural and food chemistry, 1996-06, Vol.44 (6), p.1416-1423

1996

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Ovalbumin in developing chicken eggs migrates from egg white to embryonic organs while changing its conformation and thermal stability

The Journal of biological chemistry, 1999-04, Vol.274 (16), p.11030-11037

1999

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Partially Unfolded Lysozyme at Neutral pH Agglutinates and Kills Gram-Negative and Gram-Positive Bacteria through Membrane Damage Mechanism

Journal of agricultural and food chemistry, 1996, Vol.44 (12), p.3799-3806

1996

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Enhanced bactericidal action of lysozyme to Escherichia coli by inserting a hydrophobic pentapeptide into its C terminus

The Journal of biological chemistry, 1994-02, Vol.269 (7), p.5059-5063

1994

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On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme : A conformation-dependent activity

Die Nahrung, 1998-08, Vol.42 (3-4), p.187-193

IBRAHIM, H. R

1998

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Role of Divalent Cations in the Novel Bactericidal Activity of the Partially Unfolded Lysozyme

Journal of agricultural and food chemistry, 1997-01, Vol.45 (1), p.89-94

1997

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Antimicrobial effects of lysozyme against gram-negative bacteria due to covalent binding of palmitic acid

Journal of agricultural and food chemistry, 1991-11, Vol.39 (11), p.2077-2082

1991

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Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysozyme

Journal of agricultural and food chemistry, 1993-07, Vol.41 (7), p.1164-1168

1993

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Enhanced Antimicrobial Action of Lysozyme against Gram-Negative and Gram-Positive Bacteria Due to Modification with Perillaldehyde

Journal of agricultural and food chemistry, 1994-08, Vol.42 (8), p.1813-1817

1994

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Linkage mapping of chicken ovoinhibitor and ovomucoid genes to chromosome 13

Animal genetics, 2004-08, Vol.35 (4), p.356-358

2004

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Improvement of functional properties of β-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction

Food research international, 1997-07, Vol.30 (6), p.401-406

1997

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Structural and gelling properties of dry-heating egg white proteins

Journal of agricultural and food chemistry, 1990-01, Vol.38 (1), p.32-37

1990

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New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state

Journal of agricultural and food chemistry, 1989-03, Vol.37 (2), p.433-437

1989

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Antimicrobial synergism of partially-denatured lysozyme with glycine: effect of sucrose and sodium chloride

Food research international, 1996-12, Vol.29 (8), p.771-777

1996

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On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme: A conformation-dependent activity

Die Nahrung, 1998-08, Vol.42 (3-4), p.187-193

Ibrahim, H.R.

1998

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Identification of ovalbumin phenotypes of the Asian indigenous chicken populations using polymerase chain reaction-restriction fragment length polymorphism

Animal science journal, 2003-10, Vol.74 (5), p.355-362

2003

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Excellent gelation of egg white preheated in the dry state is due to the decreasing degree of aggregation

Journal of agricultural and food chemistry, 1990-09, Vol.38 (9), p.1868-1872

1990

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Preparation and characterization of micellar calcium phosphate-casein phosphopeptide complex

Journal of Nutritional Science and Vitaminology, 1998, Vol.44(3), pp.447-456

1998

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Improvement of functional properties of ovotransferrin by phosphorylation through dry-heating in the presence of pyrophosphate

Asian-australasian journal of animal sciences, 2008-04, Vol.21 (4), p.596-602

2008

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Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry-Heating in the Presence of Pyrophosphate

Improvement of Functional Properties of Bovine Serum Albumin through Phosphorylation by Dry-Heating in the Presence of Pyrophosphate

DEVELOPMENT AND TESTING OF A SHAKER-SYSTEM FOR THE SELECTIVE HARVEST OF DATE FRUIT

Glycation and Phosphorylation of β-Lactoglobulin by Dry-Heating: Effect on Protein Structure and Some Properties

Antimicrobial peptides derived from hen egg lysozyme with inhibitory effect against Bacillus species

Phosphorylation of Ovalbumin by Dry-Heating in the Presence of Pyrophosphate: Effect on Protein Structure and Some Properties

A Structural Phase of Heat-Denatured Lysozyme with Novel Antimicrobial Action

Ovalbumin in developing chicken eggs migrates from egg white to embryonic organs while changing its conformation and thermal stability

Partially Unfolded Lysozyme at Neutral pH Agglutinates and Kills Gram-Negative and Gram-Positive Bacteria through Membrane Damage Mechanism

Enhanced bactericidal action of lysozyme to Escherichia coli by inserting a hydrophobic pentapeptide into its C terminus

On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme : A conformation-dependent activity

Role of Divalent Cations in the Novel Bactericidal Activity of the Partially Unfolded Lysozyme

Antimicrobial effects of lysozyme against gram-negative bacteria due to covalent binding of palmitic acid

Length of hydrocarbon chain and antimicrobial action to Gram-negative bacteria of fatty acylated lysozyme

Enhanced Antimicrobial Action of Lysozyme against Gram-Negative and Gram-Positive Bacteria Due to Modification with Perillaldehyde

Linkage mapping of chicken ovoinhibitor and ovomucoid genes to chromosome 13

Improvement of functional properties of β-lactoglobulin by conjugation with glucose-6-phosphate through the Maillard reaction

Structural and gelling properties of dry-heating egg white proteins

New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state

Antimicrobial synergism of partially-denatured lysozyme with glycine: effect of sucrose and sodium chloride

On the novel catalytically-independent antimicrobial function of hen egg-white lysozyme: A conformation-dependent activity

Identification of ovalbumin phenotypes of the Asian indigenous chicken populations using polymerase chain reaction-restriction fragment length polymorphism

Excellent gelation of egg white preheated in the dry state is due to the decreasing degree of aggregation

Preparation and characterization of micellar calcium phosphate-casein phosphopeptide complex

Improvement of functional properties of ovotransferrin by phosphorylation through dry-heating in the presence of pyrophosphate

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