Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference39 articles.
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2. Effect of processing technologies on the digestibility of egg proteins;Bhat;Comprehensive Reviews in Food Science and Food Safety,2021
3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019
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5. Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation;Chen;Meat Science,2016
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