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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.
This part of the oviduct is lined with glands that secrete the components of the egg white.
The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier.
Initially, oxygen cocktails were made with egg white.
An essential element of the oxygen cocktail is the foaming agent, such as gelatin egg white or liquorice.
The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
It is mainly prepared with a mix of egg white and gum arabic.
When an egg white is added a champagne saucer is preferable; the silky foam clings more pleasingly to the curved glass.
