Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling-Reference-Cited by-同舟云学术

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Relationship between protein structure changes and in vitro digestion of preserved egg white during pickling

Published:2019-10 Issue: Volume:138 Page:116-124
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Guo Weibo,Zhao Yan,Yao Yao,Wu Na,Xu Mingsheng,Du Huaying,Tu Yonggang

Funder

National Natural Science Foundation of China

Key Research and Development Program of Jiangxi Province

Young Scientist Training Objects Program of Jiangxi Province

Jiangxi Province Outstanding Youth Talent Funded Projects

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference46 articles.

1. Food structure engineering for nutrition, health and wellness;Kaufmann;Procedia Food Sci.,2011

2. Gastrointestinal digestion of dairy and soy proteins in infant formulas: an in vitro study;Nguyen;Food Res. Int.,2015

3. Comparative performance of milk proteins and their emulsions under dynamic invitro adult and infant gastric digestion;Shani-Levi;Food Hydrocoll.,2013

4. The structural properties of egg white gels impact the extent of invitro protein digestion and the nature of peptides generated;Nyemb;Food Hydrocoll.,2016

5. Effect of different heat treatments on in vitro digestion of egg white proteins and identification of bioactive peptides in digested products;Wang;J. Food Sci.,2018

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4. The effects of sucrose/NaCl combined pickling on the textural characteristics, moisture distribution, and protein aggregation behavior of egg yolk;Journal of Food Science;2024-03-29

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