Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage-Reference-Cited by-同舟云学术

Quantitative Comparative Proteomic Analysis of Chicken Egg Vitelline Membrane Proteins during High-Temperature Storage

Published:2020-08-18 Issue:36 Volume:68 Page:9816-9825
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou Yu¹,Qiu Ning¹^ORCID,Mine Yoshinori²^ORCID,Meng Yaqi¹,Keast Russell³,Zhu Chunxia⁴

Affiliation:

1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, P. R. China

2. Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada

3. Centre for Advanced Sensory Science, School of Exercise and Nutrition Sciences, Deakin University, Burwood, Victoria 3125, Australia

4. Center of Stomatology, Tongji Hospital of Tongji Medical College, Huazhong University of Science and Technology, No. 1095, Jiefang Road, Wuhan 430030, P. R. China

Funder

Ministry of Education of the People's Republic of China

National Natural Science Foundation of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03538

Reference56 articles.

1. Comparative Proteomic Analysis of Egg White Proteins under Various Storage Temperatures

2. Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures

3. Effects of cryogenic cooling of shell eggs on egg quality

4. Relating Quality Characteristics of Aged Eggs and Fresh Eggs to Vitelline Membrane Strength as Determined by a Texture Analyzer

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