Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates-Reference-Cited by-同舟云学术

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Function, digestibility and allergenicity assessment of ovalbumin–EGCG conjugates

Published:2019-10 Issue: Volume:61 Page:103490
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

He Weiyi,Xu Haoxie,Lu Yuqin,Zhang Tingting,Li Shuiming,Lin Xiao,Xu Bingqi,Wu Xuli

Funder

Key Research and Development Program of Guangdong Province

Medical Technological Research Funding of Guangdong Province

Research Funding of Shenzhen

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference38 articles.

1. Glycation of whey proteins: Technological and nutritional implications;Abd El-Salam;International Journal of Biological Macromolecules,2018

2. Digestibility and immunoreactivity of soybean β-conglycinin and its deglycosylated form;Amigo-Benavent;Food Chemistry,2011

3. Stability of food allergens and allergenicity of processed foods;Besler;Journal of Chromatography B: Biomedical Sciences and Applications,2001

4. Interactions of tetracyclines with ovalbumin, the main allergen protein from egg white: Spectroscopic and electrophoretic studies;Dantas;International Journal of Biological Macromolecules,2017

5. Improved oxidative stability of fish oil emulsion by grafted ovalbumin-catechin conjugates;Feng;Food Chemistry,2018

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3. Binding Interaction of Coumarin Derivative Daphnetin with Ovalbumin: Molecular Insights into the Complexation Process and Effects of Metal Ions and pH in the Binding and Antifibrillation Studies;Molecular Pharmaceutics;2024-08-08

4. Epigallocatechin gallate modification of physicochemical, structural and functional properties of egg yolk granules;Food Chemistry;2024-08

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