ReviewFoods (Basel, Switzerland)2022
Functional Properties and Extraction Techniques of Chicken Egg White Proteins.
Review in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
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Who cites it
22 citing papers in PubMed.
- Review on Gelling and Foaming Agents in Food: Mechanism and Applications.Food science & nutrition · 2026Review
- Impact of Novel and Emerging Nonthermal Technologies on the Functionality and Digestibility of Poultry-Derived Proteins.Foods (Basel, Switzerland) · 2026Review
- Quality and Processing Behavior of Egg White and Yolk from Commercial Free-Range and Barn-Laid Eggs: Physical, Compositional and Rheological Assessment in Raw and Heat-Treated (Grilled) States.Foods (Basel, Switzerland) · 2026Article
- Recent Advances in Egg White Biotechnology, Microbiology, and Quality.Comprehensive reviews in food science and food safety · 2026Review
- Naming the alpha-2-macroglobulin gene family across vertebrates.Human genomics · 2026Article
- Optimizing Productive Performance of Laying Hen and Egg Quality Under Cold Stress: A Dietary Approach With Crude Protein, Methionine and Zinc.Veterinary medicine and science · 2025Article
- Effects of Egg White on the Texture, Physicochemical Properties and Sensory Characteristics of Double Protein Yogurt During Storage.Gels (Basel, Switzerland) · 2025Article
- Development and characterization of egg white protein-pullulan-pomegranate peel polyphenol composite films for berry fruits preservation.Food chemistry: X · 2025Article
- Quartz Crystal Microbalance Analysis of Antimicrobial Protein Adsorption onto Zirconia.Materials (Basel, Switzerland) · 2025Article
- From Nutrition to Innovation: Biomedical Applications of Egg Components.Molecules (Basel, Switzerland) · 2025Review
- Anti-Inflammatory Effects of Hen Egg White Hydrolysate and Its Specific Peptides IS8, PA11, and PK8 on LPS-Induced Macrophage Inflammation.Food science & nutrition · 2025Article
- Scientific and technological challenges of recombinant egg protein production.BMC biotechnology · 2025Review
- Insights into Isolation and Purification Strategies of Egg Allergens.Foods (Basel, Switzerland) · 2025Review
- From Hen Nutrition to Baking: Effects of Pomegranate Seed and Linseed Oils on Egg White Foam Stability and Sponge Cake Quality.Foods (Basel, Switzerland) · 2025Article
- "Allergolds": Gold Nanocluster-Based Bioconjugates of Food Allergens with Reduced Immunoglobulin E Binding.ACS omega · 2025Article
- Recent innovations for improving the techno-functional properties of plant-based egg analogs and egg-mimicking products to promote their industrialization and commercialization.Comprehensive reviews in food science and food safety · 2025Review
- Article
- Well-designed protein amyloid nanofibrils composites as versatile and sustainable materials for aquatic environment remediation: A review.Eco-Environment & Health · 2023Review
- Article
- Egg White and Yolk Protein Atlas: New Protein Insights of a Global Landmark Food.Foods (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Chicken egg whites contain hundreds of proteins, and are widely used in the food, biological and pharmaceutical industries. It is highly significant to study the separation and purification of egg white proteins. This review first describes the structures and functional properties of several major active proteins in egg whites, including ovalbumin, ovotransferrin, ovomucoid, lysozyme, ovomucin, ovomacroglobulin and avidin. Then, the common techniques (including precipitation, chromatography and membrane separation) and some novel approaches (including electrophoresis, membrane chromatography, aqueous two-phase system and molecular imprinting technology) for the separation and purification of egg white proteins broadly reported in the current research are introduced. In addition, several co-purification methods for simultaneous separation of multiple proteins from egg whites have been developed to improve raw material utilization and reduce costs. In this paper, the reported techniques in the last decade for the separation and purification of chicken egg white proteins are reviewed, discussed and prospected, aiming to provide a reference for further research on egg proteins in the future.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.