Insight into the Molecular Mechanism Underlying the Enhancement of Antioxidant Activity in Ovalbumin by High-Energy Electron Beam Irradiation
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Publisher
Elsevier BV
Reference27 articles.
1. Chicken Egg Proteins and Derived Peptides with Antioxidant Properties;S Benede;Foods,2020
2. Investigation of the Mechanism of (60)Co Gamma-Ray Irradiation-Stimulated Oxidation Enhancing the Antigenicity of Ovalbumin by High-Resolution Mass Spectrometry;Z Y Bian;Journal of Agricultural and Food Chemistry,2022
3. Fabrication and characterization of whey protein isolates-lotus seedpod proanthocyanin conjugate: Its potential application in oxidizable emulsions;Y Chen;Food Chemistry,2021
4. History and future of food irradiation;J Farkas;Trends in Food Science & Technology,2011
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