Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein-Reference-Cited by-同舟云学术

Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein

Published:2021-05 Issue: Volume:143 Page:111103
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Cheng Yuan,Chi Yuan,Geng Xuhao,Chi Yujie

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Enzymic hydrolysis of food proteins;Adlernissen;Canadian Medical Association Journal,1986

2. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012

3. Determination of SH- and SS-groups in some food proteins using Ellman's reagent;Beveridge;Journal of Food Science,1974

4. The solubility of the tetragonal form of hen egg white lysozyme from pH 4.0 to 5.4;Cacioppo;Journal of Crystal Growth,1991

5. Antioxidant, ace inhibitory activities and functional properties of egg white protein hydrolysate;Chen;Journal of Food Biochemistry,2012

Cited by 17 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. Effects of microwave on the structural and emulsifying properties and interfacial properties of oxidized soybean protein aggregates;Food Chemistry: X;2023-10

2. The Impact of AAPH-Induced Oxidation on the Functional and Structural Properties, and Proteomics of Arachin;Molecules;2023-08-28

3. Dose-Dependent Effect of Hyperoside on the Physicochemical and Gel Properties of Porcine Myofibrillar Proteins at Different NaCl Concentrations under Oxidative Stress;Foods;2023-04-18

4. Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement;Food Chemistry;2023-03

5. Impact of Cavitation Jet on the Structural, Emulsifying Features and Interfacial Features of Soluble Soybean Protein Oxidized Aggregates;Foods;2023-02-21