0 the inside part of an egg that surrounds the yellow yolk and becomes white when it is cooked -- æggehvide
Computational approaches to study protein unfolding : hen egg white lysozyme as a case study.
Simulation of the thermal denaturation of hen egg white lysozyme : trapping the molten globule state.
Structure of hen egg white lysozyme.
Blood plasma is used mainly in flour confectionery as a substitute for egg white.
Such foods include dried fruits, cereals, chicken, offal, egg white and gum arabic.
Certain egg white products are also imported.
We are told that pasteurised egg yolk and egg white will shortly be available to the general public in the shops, as it is already available to the catering industry.
Some people will be allergic to proteins in both the egg white and the egg yolk.
