Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein-Reference-Cited by-同舟云学术

Dietary glycerol monolaurate supplementation for the modification of functional properties of egg white protein

Published:2019-02-27 Issue:8 Volume:99 Page:3852-3859
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Zhao Minjie¹^ORCID,Cai Haiying²,Liu Mengyun¹,Deng Lingli¹,Li Yang¹,Zhang Hui¹,Feng Fengqin¹^ORCID

Affiliation:

1. College of Biosystems Engineering and Food Science, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro‐Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro‐Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro‐Food ProcessingZhejiang University Hangzhou China

2. Zhejiang Key Lab for Chem & Bio Processing Technology of Farm ProductZhejiang University of Science and Technology Hangzhou China

Funder

Natural Science Foundation of Zhejiang Province

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9607

Reference38 articles.

1. Changes in physical and gelling properties of freeze-dried egg white as a result of temperature and relative humidity

2. Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate