Characterization of egg white gel microstructure and its relationship with pepsin diffusivity-Reference-Cited by-同舟云学术

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Characterization of egg white gel microstructure and its relationship with pepsin diffusivity

Published:2020-01 Issue: Volume:98 Page:105258
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Somaratne Geeshani,Nau Francoise,Ferrua Maria J.,Singh Jaspreet,Ye Aiqian,Dupont Didier,Singh R. Paul,Floury Juliane

Funder

European Union

French Ministry of Education, Research and Innovation

Regional Council of Brittany

INRA

STLO, INRA, AGROCAMPUS OUEST, Rennes

Riddet Institute overseas placement award, New Zealand

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference34 articles.

1. Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—a review;Abeyrathne;Poultry Science,2013

2. Methods of protein digestive stability assay-state of the art;Akimov,2012

3. Intracellular macromolecular mobility measured by fluorescence recovery after photobleaching with confocal laser scanning microscopes;Braga;Molecular Biology of the Cell,2004

4. The active site of pepsin is formed in the intermediate conformation dominant at mildly acidic pH;Campos;FEBS Letters,2003

5. Globular protein gelation—theory and experiment;Clark;Food Hydrocolloids,2001

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5. Interplay of egg white gel pH and intragastric pH: Impact on breakdown kinetics and mass transport processes;Food Research International;2023-11

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