Quantitative N-glycoproteomic analysis of egg yolk powder during thermal processing
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
Subject
Food Science
Reference41 articles.
1. Anton, M. (2007). Composition and structure of hen egg yolk.
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3. Phosphoproteomic analysis of duck egg white and insight into the biological functions of identified phosphoproteins;Arshad;Journal of Food Biochemistry,2020
4. Exploring the relationship between protein secondary structures, temperature-dependent viscosities, and technological treatments in egg yolk and LDL by FTIR and rheology;Blume;Food Chemistry,2015
5. Impact of a thermal treatment at different pH on the adsorption behaviour of untreated and enzyme-modified egg yolk at the oil-water interface;Daimer;Colloids and Surfaces B-Biointerfaces,2010
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