Physicochemical and functional properties of egg white peptide powders under different storage conditions
Author:
Funder
Jilin Scientific and Technological Development Program
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05659-y.pdf
Reference39 articles.
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2. Cheng Y-H, Mu D-C, Feng Y-Y, Xu Z, Wen L, Chen M-L, Ye J (2022) Glycosylation of rice protein with dextran via the Maillard reaction in a macromolecular crowding condition to improve solubility. J Cereal Sci 103:103374. https://doi.org/10.1016/j.jcs.2021.103374
3. Funaki J, Minami M, Abe S, Ueda R, Eto W, Kugino K, Asakura T (2017) Effect of proteolytic modification on texture and mastication of heat-treated egg white gels. J Food Proces Preserv 41(1):e12857. https://doi.org/10.1111/jfpp.12857
4. Gao L-L, Li Y-Q, Wang Z-S, Sun G-J, Qi X-M, Mo H-Z (2018) Physicochemical characteristics and functionality of tree peony (Paeonia suffruticosa Andr.) seed protein. Food Chem 240:980–988. https://doi.org/10.1016/j.foodchem.2017.07.124
5. He W, Xiao N, Zhao Y, Yao Y, Xu M, Du H, Tu Y (2021) Effect of polysaccharides on the functional properties of egg white protein: a review. J Food Sci 86(3):656–666. https://doi.org/10.1111/1750-3841.15651
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