Formation and characterization of peptides in egg white during storage at ambient temperature

Author:

Liu Meiyu,Yu WenlinORCID,Ren Fazheng,Wu JianpingORCID

Funder

NSERC

Excellent Going Abroad Experts Training Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Iron transport and storage proteins;Aisen;Annual Review of Biochemistry,1980

2. Compounds with antibacterial activity;Baron,2007

3. Effects of sulphydryl blocking on the thinning of egg white;Beveridge;Journal of Food Science,1975

4. Ovoinhibitor: Tissular specificity and biological activities;Bourin;Actes Desèmes Journées De La Recherche Avicole Tours France Et Mars,2011

5. Rheological, surface and colorimetric properties of egg albumen gel affected by pH;Chang;International Journal of Food Properties,1999

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