Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein-Reference-Cited by-同舟云学术

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Electron beam irradiation-induced structural changes increase the antioxidant activities of egg white protein

Published:2019-08 Issue: Volume:111 Page:846-852
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Liu Xuanting,Liu Jingbo,Zhang Wenqi,Han Shuo,Zhang Ting,Liu Boqun^ORCID

Funder

National Key R&D Program of China

National Natural Science Foundation of China

Jilin Province and School Co-construction

Central Universities

JLU Science and Technology Innovative Research Team

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

1. Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides - a review;Abeyrathne;Poultry Science,2018

2. Determination of SH groups and SS groups in some food proteins using ellmans reagent;Beveridge;Journal of Food Science,1974

3. Comparative effects of gamma and electron beam irradiation on the antioxidant potential of Portuguese chestnuts (Castanea sativa Mill.);Carocho;Food and Chemical Toxicology Journal,2012

4. Modification of protein surface hydrophobicity and methionine oxidation by oxidative systems;Chao;Proceedings of the National Academy of Sciences of the United States of America,1997

5. Nutritional influence on cellular antioxidant defense system;Chow;American Journal of Clinical Nutrition,1979

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