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.

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

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