Postfertilization changes in conformation of egg yolk phosvitin and biological activities of phosphopeptides
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference38 articles.
1. Phosvitin;Anton,2007
2. Comparative composition and antioxidant activity of peptide fractions obtained by ultrafiltration of egg yolk protein enzymatic hydrolysates;Chay Pak Ting;Membranes,2011
3. Effectiveness of phosvitin peptides on enhancing bioavailability of calcium and its accumulation in bones;Choi;Food Chemistry,2005
4. Postfertilization changes in nutritional composition and protein conformation of hen egg;Duan;Journal of Agricultural and Food Chemistry,2013
5. Purification and characterization of a natural antioxidant peptide from fertilized eggs;Duan;Food Research International,2014
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