Evaluation of the effect of sage seed gum ( <i>Salvia macrosiphon</i> ) conjugation on physicochemical and antimicrobial properties of egg white protein-Reference-Cited by-同舟云学术

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Evaluation of the effect of sage seed gum ( Salvia macrosiphon ) conjugation on physicochemical and antimicrobial properties of egg white protein

Published:2022-08-24 Issue:10 Volume:57 Page:6824-6832
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Ghani Ali¹²,Tabibiazar Mahnaz²^ORCID,Mahmoudzadeh Maryam²³^ORCID,Golchinfar Zahra¹²,Rad Aziz Homayouni²

Affiliation:

1. Student Research Committee Tabriz University of Medical Science, across from the Faculty of Pharmacy, University Campus Golgasht St. Tabriz Iran

2. Faculty of Nutrition and Food Science Tabriz University of Medical Science Attar Nishabouri St. Ghol‐Ghasht Ave. Tabriz 51666‐14711 Iran

3. Drug Applied Research Center Tabriz University of Medical Sciences Daneshgah St. Tabriz 51656‐65811 Iran

Funder

Tabriz University of Medical Sciences

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16018

Reference37 articles.

1. Functional egg white–pectin conjugates prepared by controlled Maillard reaction

2. Phytochemical constituents and biological activities of Salvia macrosiphon Boiss.

3. Assessment of physical and structural characteristics of almond gum

4. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

5. Modification of functional properties of egg-white proteins

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1. Conjugation of Lysozyme and Epigallocatechin Gallate for Improving Antibacterial and Antioxidant Properties;Current Microbiology;2024-07-13

2. Recent advances, challenges and functional applications of protein glycosylation modification in food industry;International Journal of Food Science & Technology;2024-05-13

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