Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment-Reference-Cited by-同舟云学术

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Quantitative proteomics provides new insights into the mechanism of improving rehydration of egg white powder by ultrasonic pretreatment

Published:2023-12 Issue: Volume:253 Page:127497
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wang Xiaolin,Hu Gan,Wang Xuemei,Ma Lulu,Li Shugang,Wang Jinqiu,Geng Fang

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference35 articles.

1. Quantitative proteomics provides a new perspective on the mechanism of network structure depolymerization during egg white thinning;Liu;Food Chem.,2022

2. Egg white drying: influence of industrial processing steps on protein structure and functionalities;Lechevalier;J. Food Eng.,2007

3. Combination of pulsed electric fields, mild heat and essential oils as an alternative to the ultrapasteurization of liquid whole egg;Espina;Int. J. Food Microbiol.,2014

4. Pasteurization of egg white by integrating ultrasound and microwave: effect on structure and functional properties;Liu;Innovative Food Sci. Emerg. Technol.,2022

5. Study of soybean gel induced by Lactobacillus plantarum: protein structure and intermolecular interaction;Yang;LWT Food Sci. Technol.,2020

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