Effect of Different Heat Treatments onIn VitroDigestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products-Reference-Cited by-同舟云学术

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Effect of Different Heat Treatments onIn VitroDigestion of Egg White Proteins and Identification of Bioactive Peptides in Digested Products

Published:2018-03-25 Issue:4 Volume:83 Page:1140-1148
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Wang Xuefen¹^ORCID,Qiu Ning¹²,Liu Yaping¹^ORCID

Affiliation:

1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, National Research and Development Center for Egg Processing, College of Food Science and Technology; Huazhong Agricultural Univ.; 430070 Hubei Wuhan PR China

2. National & Local Joint Engineering Research Center of Egg Processing Technology (HUAS Branch), Dept. of Chemical Engineering and Food Science; Hubei Univ. of Arts and Science; Hubei 441053 Xiangyang PR China

Funder

Agro-scientific Research in the Public Interest

National Natural Science Foundation of China

Wuhan Science and Technology Bureau

Ministry of Agriculture of the People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14107/fullpdf

Reference55 articles.

1. Nutritional and anti-nutritional components of four cowpea varieties under thermal treatments: Principal component analysis;Avanza;LWT-Food Science and Technology,2013

2. One peptide derived from hen ovotransferrin as pro-drug to inhibit angiotensin converting enzyme;Chang;Journal of Food and Drug Analysis,2006

3. Interfacial properties of heat-treated ovalbumin;Croguennec;Journal of Colloid and Interface Science,2007

4. Re-print of “Intestinal luminal nitrogen metabolism: Role of the gut microbiota and consequences for the host;Davila;Pharmacological Research,2013

5. Nutritional value of proteins from different food sources. A review;Friedman;Journal of Agricultural and Food Chemistry,1996

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