Modification of egg albumen to improve thermal stability

Abstract

Wang for her guidance, support, and taking me in as her student. She was willing to give me a chance and taught me to become a better scientist, to ask what is the hypothesis or mechanism, and to focus on the bigger question when I spent too much time on the little details. Many times, my research project did not go as planned and failed, but my professor did not give up on me. She pushed me to succeed and made me do things I never thought I could do possible. I am also very grateful to my committee members, Dr.'s Jane, Lamsal, Lonergan, and Schalinske for their support, great advice, kindness, and their time throughout my program and research. I truly appreciated our conversations, their interest and concern for my project, and valuable feedback. Thank you to the countless departmental friends (Justin, Yongfeng, Michael, and more), colleagues, the department faculty, and staff at Iowa State University who helped me and made my time here special, which I apologize for not getting to name all individually.

The enhancement of the physicochemical and functional characterisation of egg white proteins using different enzymes during storage

“…Our findings indicate that the lower pH of EWP after enzymatic treatment leads to a decrease in protein solubility and formation of aggregate substances that increase the particle turbidity of EWP. Similar results were obtained in a study conducted by Kulchaiyawat (2015), Yüceer (2020b), and Yüceer and Caner (2021a).…”

“…The alkalinity of EWP leads to lower turbidity values compared to an acidic environment (Ai et al, 2019). Turbidity is a good way to quantify improvements in protein solubility (Kulchaiyawat, 2015). Our findings indicate that the lower pH of EWP after enzymatic treatment leads to a decrease in protein solubility and formation of aggregate substances that increase the particle turbidity of EWP.…”

Determination of gelation mechanism and prevention methods of frozen-thawed hen egg yolk

“…After the reaction was completed, the solution was boiled for 30 minutes to deactivate the enzyme. The concentration of reducing ends of HCMC was measured using Somogyi-Nelson method (Kulchaiyawat, 2015).…”