Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin-Reference-Cited by-同舟云学术

Enzymolysis kinetics and structural-functional properties of high-intensity ultrasound-assisted alkali pretreatment ovalbumin

Published:2020-01-01 Issue:1 Volume:23 Page:80-94
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Liu Lili¹,Hao Weiming¹,Dai Xiaoning¹,Zhu Yang²,Chen Ke¹,Yang Xiaopan¹

Affiliation:

1. College of Food and Bioengineering, National Experimental Teaching Demonstration Center for Food Processing and Security, Henan University of Science and Technology, Luoyang, China

2. School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, China

Funder

National Natural Science Foundation of China

Key Scientific Research Program of Henan Province

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1713152

Reference35 articles.

1. Characteristics and emulsifying properties of acid and acid-heat induced egg white protein

2. Recent advances in the understanding of egg white protein functionality

3. Consequences of phosphorylation on the structural and foaming properties of ovalbumin under wet-heating conditions

4. Structural and Dynamical Insights into the Molten-Globule Form of Ovalbumin

5. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree

Cited by 13 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preparation, Biological Activities, and Potential Applications of Hen Egg-Derived Peptides: A Review;Foods;2024-03-14

2. Effect of interaction between catechin and glycated porcine hemoglobin on its antioxidant functional and structural properties;LWT;2023-06

3. Research advance of non-thermal processing technologies on ovalbumin properties: The gelation, foaming, emulsification, allergenicity, immunoregulation and its delivery system application;Critical Reviews in Food Science and Nutrition;2023-02-20

4. Enzymatic hydrolysis of milk protein by complex enzyme mixture of alcalase and neutrase: Kinetic model and hydrolysis control;International Journal of Dairy Technology;2022-09-05

5. Impact of different ultrasound-assisted processes for preparation of collagen hydrolysates from Asian bullfrog skin on characteristics and antioxidative properties;Ultrasonics Sonochemistry;2022-09