Identification of preserved egg white protein glycation and insight into the bioactivity-Reference-Cited by-同舟云学术

Identification of preserved egg white protein glycation and insight into the bioactivity

Published:2022-06-06 Issue:8 Volume:57 Page:4963-4972
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Wang Chenyan¹,Meng Yaqi¹,Ning Qiu¹^ORCID,Guyonnet Vincent²^ORCID,Keast Russell³,Zhu Chunxia⁴,Mine Yoshinori⁵^ORCID

Affiliation:

1. Key Laboratory of Environment Correlative Dietology Ministry of Education College of Food Science and Technology Huazhong Agricultural University Wuhan 430070 P. R. China

2. FFI Consulting Ltd 2488 Lyn Road Brockville ON K6V 5T3 Canada

3. CASS Food Research Centre School of Exercise and Nutrition Sciences Deakin University Burwood Victoria 3125 Australia

4. Center of Stomatology Tongji Hospital of Tongji Medical College Huazhong University of Science and Technology No. 1095, Jiefang Road Wuhan 430030 P. R. China

5. Department of Food Science University of Guelph Guelph Ontario N1G 2W1 Canada

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15711

Reference33 articles.

1. Antioxidant Activities of Chicken Peptide-Maillard Reaction Products (CP-MRPS) Derived from Chicken Peptides andd-Glucose System

2. Improved the emulsion stability of phosvitin from hen egg yolk against different pH by the covalent attachment with dextran

3. Changes in gel characteristics of egg white under strong alkali treatment

4. Antibacterial Characteristics and Activity of Water-Soluble Chitosan Derivatives Prepared by the Maillard Reaction