Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions-Reference-Cited by-同舟云学术

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Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions

Published:2022-01 Issue: Volume:153 Page:112537
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sun Jun,Liu Tengmei,Zhang Feng,Huang Yuqian,Zhang Yu,Xu Bin

Funder

National Natural Science Foundation of China

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents-A review;Abeyrathne;Poultry Science,2013

2. Tea: A native source of antimicrobial agents;Bansal;Food Research International,2013

3. Phenolic-protein interactions: Effects on food properties and health benefits;Buitimea-Cantua;Journal of Medicinal Food,2018

4. Modification of functional properties of egg-white proteins;Campbell;Nahrung-Food,2003

5. Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea;Chaijan;Food Control,2020

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4. Alkali‐induced aggregation behaviour of tea polyphenols and its gel strengthening mechanism to alkali‐induced egg white;International Journal of Food Science & Technology;2024-08-04

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