Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures-Reference-Cited by-同舟云学术

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

Published:2020-01-09 Issue:4 Volume:68 Page:1157-1167
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wang Hong¹,Qiu Ning¹^ORCID,Mine Yoshinori²^ORCID,Sun Haohao¹^ORCID,Meng Yaqi¹,Bin Li¹^ORCID,Keast Russell³

Affiliation:

1. Key Laboratory of Environment Correlative Dietology, Ministry of Education, 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

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.9b06912

Reference56 articles.

1. Egg yolk: structures, functionalities and processes

2. The chicken egg yolk plasma and granule proteomes

3. Stability of Shell Egg and Liquid Yolk to Lipid Oxidation

4. Comparative proteome analysis of egg yolk plasma proteins during storage

5. Proteomic analysis of egg white proteins during storage

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