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Pulsed electric field (PEF)-induced aggregation between lysozyme, ovalbumin and ovotransferrin in multi-protein system

  • Published:2015-05 Issue: Volume:175 Page:115-120
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Wu Li,Zhao Wei,Yang Ruijin,Yan Wenxu

Funder

National Natural Science Foundation of PR China

Fundamental Research Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Pulsed electric field processing of fluid foods;Elez-Martínez,2012

2. Effects of pulsed electric fields on ovalbumin solutions and dialyzed egg white;Fernandez-Diaz;Journal of Agriculture and Food Chemistry,2000

3. Energy analysis of liquid whole egg pasteurized by pulsed electric fields;Gongora-Nieto;Journal of Food Engineering,2003

4. Pulsed electric field treatment for bacteria reduction and its impact on hospital wastewater;Gusbeth;Chemosphere,2009

5. Structure and properties of ovalbumin;Huntington;Journal of Chromatography B,2001

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2. Applications of non-thermal technologies in food processing Industries-A review;Journal of Agriculture and Food Research;2023-12

3. Gelation Properties of Egg White Proteins: A Review;Food Reviews International;2023-11-16

4. Biochemiluminescence sensing of protein oxidation by reactive oxygen species generated by pulsed electric field;Sensors and Actuators B: Chemical;2023-06

5. Allergenicity, assembly and applications of ovalbumin in egg white: a review;Critical Reviews in Food Science and Nutrition;2023-04-25
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