Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment-Reference-Cited by-同舟云学术

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Epigallocatechin-3-gallate mediated self-assemble behavior and gelling properties of the ovalbumin with heating treatment

Published:2022-10 Issue: Volume:131 Page:107797
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Qian Shan,Chen Lin,Zhao Zhengshan,Fan Xiaojing,Xu Xinglian,Zhou Guanghong,Zhu Beiwei,Ullah Niamat,Feng Xianchao

Funder

National Natural Science Foundation of China

Northwest A and F University

Guangxi Science and Technology Department

Specific Research Project of Guangxi for Research Bases and Talents

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference44 articles.

1. Combined spectroscopic and molecular docking study on the pH dependence of molecular interactions between β-lactoglobulin and ferulic acid;Abdollahi;Food Hydrocolloids,2020

2. Study of amyloid fibrils via atomic force microscopy;Adamcik;Current Opinion in Colloid & Interface Science,2012

3. Role of amyloid type cross β-structure in the formation of soluble aggregate and gel in heat-induced ovalbumin;Azakami;Journal of Agricultural and Food Chemistry,2005

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

5. Formation of fibrous or granular egg white protein microparticles and properties of the integrated emulsions;Chang;Food Hydrocolloids,2016

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4. Non-covalent interactions between large yellow croaker (Pseudosciaena crocea) roe protein isolates and curcumin: Implications for enhanced curcumin delivery;Food Bioscience;2024-08

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