Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein-Reference-Cited by-同舟云学术

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Antioxidant Effect and Functional Properties of Hydrolysates Derived from Egg-White Protein

Published:2014-06-30 Issue:3 Volume:34 Page:362-371
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Cho Dae-Yeon,Jo Kyungae,Cho So Young,Kim Jin Man,Lim Kwangsei,Suh Hyung Joo,Oh Sejong

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201420249946321.pdf

Reference51 articles.

1. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid

2. Effect of pH on the Antimicrobial Activity and Oxidative Stability of Oil-in-Water Emulsions Containing Caffeic Acid

3. Antioxidant activity of peptide fractions of capelin protein hydrolysates

4. Bioactive egg components and their potential uses

5. Enzymatic solubilization of an insoluble substrate, fish protein concentrate: Process and kinetic considerations

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1. Enzymatic preparation and antioxidant activities of protein hydrolysates from defatted egg yolk;Food Science and Preservation;2024-06

2. Ovalbumin: A potential functional protein;Food Science and Preservation;2024-06

3. Evaluation of the Emulsifying Property and Oxidative Stability of Myofibrillar Protein-Diacylglycerol Emulsions Containing Catechin Subjected to Different pH Values;Foods;2024-01-12

4. Palm Kernel Meal Protein Hydrolysates Enhance Post-Thawed Boar Sperm Quality;Animals;2023-09-27

5. Functional Properties of Egg White Protein and Whey Protein in the Presence of Bioactive Chicken Trachea Hydrolysate and Sodium Chloride;Sustainability;2022-12-14

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