Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white-Reference-Cited by-同舟云学术

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Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white

Published:2024-05 Issue: Volume:268 Page:131843
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Jiayi,Wang Ziyuan,Xiao Nan,Guo Shanguang,Ai Minmin

Funder

Guangzhou Municipal Science and Technology Project

National Development and Reform Commission

Department of Science and Technology of Guangdong Province

Publisher

Elsevier BV

Reference60 articles.

1. Review: production factors affecting the quality of chicken table eggs and egg products in Europe;Gautron;Animal,2022

2. Co-aggregation of ovalbumin and lysozyme;Iwashita;Food Hydrocoll.,2017

3. Oxidation-mediated structure and molecular interaction transformation of egg white protein: the underlying mechanism of functional properties and in vitro gastric digestibility improvement;Zhang;Food Chem.,2023

4. Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein;Cheng;LWT,2021

5. Approaches and methods to measure oxidative stress in clinical samples: research applications in the cancer field;Katerji;Oxid. Med. Cell. Longev.,2019

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1. Effects of Hypericum attenuatum Choisy extract on the immunologic function and intestinal microflora of broilers under oxidative stress;Poultry Science;2024-11

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