Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast-Reference-Cited by-同舟云学术

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Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast

Published:2022-01 Issue: Volume:366 Page:130712
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Qi,Wang Qian,He Ping,Zhang Yi,Pan Leiman,Chen Yong,Wu Hui,Zhang Mengmeng

Funder

China Postdoctoral Science Foundation

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry;Albalasmeh;Carbohydrate Polymers,2013

2. Effects of dietary selenium source, storage time, and temperature on the quality of quail eggs;Baylan;Biological Trace Element Research,2011

3. Chicken egg proteins and derived peptides with antioxidant properties;Benede;Foods,2020

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

5. In depth N-glycoproteomics shows glyco-features of chicken egg white;Cavallero;Food Bioscience,2020

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2. Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism;International Journal of Biological Macromolecules;2024-10

3. Egg Yolk Selenopeptides: Preparation, Characterization, and Immunomodulatory Activity;Journal of Agricultural and Food Chemistry;2024-03-01

4. Selenium- and/or Zinc-Enriched Egg Diet Improves Oxidative Damage and Regulates Gut Microbiota in D-Gal-Induced Aging Mice;Nutrients;2024-02-13

5. Differences in the gelation, digestibility and release of antioxidant peptides of egg white/yolk in boiled eggs;Food Bioscience;2024-02

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