Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota-Reference-Cited by-同舟云学术

Effects of different high-temperature conduction modes on the ovalbumin-glucose model: AGEs production and regulation of glycated ovalbumin on gut microbiota

Published:2023-11 Issue: Volume:173 Page:113487
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Haiqi,Zhou Yanru,Zhang Siqiong,Xie Zuohua,Wen Pingwei,Wang Hui,Hu Yueming^ORCID,Wu Peihan,Liu Jiaojiao,Jiang Qiannan,Tu Zongcai

Publisher

Elsevier BV

Subject

Food Science

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Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Insight into the Mechanism Underlying the Reduction of Digestibility and IgG/IgE Binding Ability in Ovalbumin during Different High-Temperature Conduction Modes-Induced Glycation;Journal of Agricultural and Food Chemistry;2024-01-26

2. The binding mechanism of oat phenolic acid to whey protein and its inhibition mechanism against AGEs as revealed using spectroscopy, chromatography and molecular docking;Food & Function;2023