Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model-Reference-Cited by-同舟云学术

Heat-induced gelation of egg white proteins depending on heating temperature: Insights into protein structure and digestive behaviors in the elderly in vitro digestion model

Published:2024-03 Issue: Volume:262 Page:130053
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Lee Seonmin,Jo Kyung,Jeong Seul-Ki-Chan,Jeon Hayeon,Kim Yea-Ji,Choi Yun-Sang,Jung Samooel

Funder

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Elsevier BV

Reference49 articles.

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5. Effects of thermal, non-thermal and emulsification processes on the gastrointestinal digestibility of egg white proteins;Farjami;Trends. Food. Sci. Technol.,2021

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