Study on gel properties of lysozyme‐free egg white before and after <i>Lactiplantibacillus plantarum</i> fermentation-Reference-Cited by-同舟云学术

Study on gel properties of lysozyme‐free egg white before and after Lactiplantibacillus plantarum fermentation

Published:2022-08-03 Issue:13 Volume:102 Page:5618-5627
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chen Jie¹²³^ORCID,Wang Jing¹²³^ORCID,Xu Lilan¹²³,Lv Yuanqi¹²³^ORCID,Tang Tingting¹²³,Zhang Ming⁴,Li Junhua¹²³,Su Yujie¹²³^ORCID,Gu Luping¹²³^ORCID,Yang Yanjun¹²³,Chang Cuihua¹²³^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi P. R. China

2. School of Food Science and Technology Jiangnan University Wuxi P. R. China

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi P. R. China

4. Guangzhou Beile Food Co., Ltd. Guangzhou P. R. China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11897

Reference32 articles.

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3. Lysozyme

4. What is new in lysozyme research and its application in food industry? A review

5. A novel approach for lysozyme and ovotransferrin fractionation from egg white by radial flow membrane adsorption chromatography: Impact of product and process variables

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