Purification of Egg White Lysozyme Determines the Downstream Fibrillation of Protein and Co-assembly with Phytochemicals to Form Edible Hydrogels Regulating the Lipid Metabolism-Reference-Cited by-同舟云学术

Purification of Egg White Lysozyme Determines the Downstream Fibrillation of Protein and Co-assembly with Phytochemicals to Form Edible Hydrogels Regulating the Lipid Metabolism

Published:2022-07-25 Issue:30 Volume:70 Page:9432-9441
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

He Xiaoqian¹,Li Min¹,Liu Yanhua¹,Nian Yingqun¹,Hu Bing¹²^ORCID

Affiliation:

1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, P.R. China

2. Guangdong Laboratory for Lingnan Modern Agriculture, Guangzhou 510640, China

Funder

Natural Science Foundation of Jiangsu Province

Jiangsu Agricultural Science and Technology Innovation Fund

National Natural Science Foundation of China

Priority Academic Program Development of Jiangsu Higher Education Institutions

Laboratory of Lingnan Modern Agriculture Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c03363

Reference39 articles.

1. Fiber‐Based Biopolymer Processing as a Route toward Sustainability

2. Modification approaches of plant-based proteins to improve their techno-functionality and use in food products

3. ILQINS Hexapeptide, Identified in Lysozyme Left-Handed Helical Ribbons and Nanotubes, Forms Right-Handed Helical Ribbons and Crystals

4. Sub-Persistence-Length Complex Scaling Behavior in Lysozyme Amyloid Fibrils

5. Amyloid Fibrils as Building Blocks for Natural and Artificial Functional Materials

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