Detalhe da pesquisa
1.
Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white.
Int J Biol Macromol
; 268(Pt 1): 131843, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38663701
2.
Polysaccharide-addition order regulates sonicated egg white peptide stabilized nanoemulsions and ß-carotene digestion in vitro.
Food Res Int
; 169: 112812, 2023 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-37254389
3.
The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?
Food Res Int
; 160: 111668, 2022 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-36076443
4.
Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition.
Food Chem
; 314: 126206, 2020 Jun 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31951888
5.
The recombinant Lactococcus lactis oral vaccine induces protection against C. difficile spore challenge in a mouse model.
Vaccine
; 33(13): 1586-95, 2015 Mar 24.
Artigo
em Inglês
| MEDLINE | ID: mdl-25698490
6.
Evaluation of a Salmonella vectored vaccine expressing Mycobacterium avium subsp. paratuberculosis antigens against challenge in a goat model.
PLoS One
; 8(8): e70171, 2013.
Artigo
em Inglês
| MEDLINE | ID: mdl-23950909
7.
Evaluation of a Mycobacterium avium subsp. paratuberculosis leuD mutant as a vaccine candidate against challenge in a caprine model.
Clin Vaccine Immunol
; 20(4): 572-81, 2013 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-23408524