Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin-Reference-Cited by-同舟云学术

Effect of hydroxyl radical-induced oxidation on the structure and heat-induced gel properties of ovalbumin

Published:2018-04-14 Issue:6 Volume:42 Page:e13626
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Geng Fang¹^ORCID,Huang Yang²,Huang Qun²,He Dan²,Li Shugang³^ORCID,Ma Meihu⁴^ORCID

Affiliation:

1. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering; Chengdu University; Chengdu 610106 People's Republic of China

2. College of Food Science; Fujian Agriculture and Forestry University; Fuzhou 350002 People's Republic of China

3. Key Laboratory of Fermentation Engineering, Ministry of Education; Hubei University of Technology; Wuhan Hubei 430068 China

4. National R&D Center for Egg Processing, College of Food Science and Technology; Huazhong Agricultural University; Wuhan 430070 People's Republic of China

Funder

National Natural Science Foundation of China

Earmarked Fund for Modern Agro-industry Technology Research System

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13626/fullpdf

Reference34 articles.

1. Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree;An;Food Hydrocolloids,2014

2. Food gels: Gelling process and new applications;Banerjee;Critical Reviews in Food Science and Nutrition,2012