Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement-Reference-Cited by-同舟云学术

Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement

Published:2023-03 Issue: Volume:405 Page:134874
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Ting,Gong Ping,Wang Ying,Jiang Hongyu,Zhang Min,Yang Meng,Du Zhiyang,Liu Jingbo,Liu Xuanting^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. INFOGEST static in vitro simulation of gastrointestinal food digestion;Brodkorb;Nature Protocols,2019

4. Ferulic acid-ovalbumin protein nanoparticles: Structure and foaming behavior;Chang;Food Research International,2020

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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