Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

Author:

Jin Yan,Liang Rong,Liu Jingbo,Lin Songyi,Yu Yali,Cheng Sheng

Funder

National Science & Technology Pillar Program

Graduate Innovation Fund of Jilin University

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases;Abadıa-Garcıa;Innovative Food Science & Emerging Technologies,2016

2. Improved enzymatic hydrolysis yield of rice straw using electron beam irradiation pretreatment;Bak;Bioresource Technology,2009

3. Heat-Induced changes in myofibrillar protein structures and myowater of two pork qualities. A combined FT-IR spectroscopy and low-field NMR relaxometry study;Bertram;Journal of Agricultural and Food Chemistry,2006

4. Effects of diffusion on free precession in nuclear magnetic resonance experiments;Carr;American Journal of Physiology,1954

5. Nuclear magnetic resonance studies of water mobility in bread during storage;Chen;Lebensmittel-Wissenschaft und-Technologie,1997

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