Egg White Peptides Increased the Membrane Liquid-Ordered Phase of Giant Unilamellar Vesicles: Visualization, Localization, and Phase Regulation Mechanism-Reference-Cited by-同舟云学术

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Egg White Peptides Increased the Membrane Liquid-Ordered Phase of Giant Unilamellar Vesicles: Visualization, Localization, and Phase Regulation Mechanism

Published:2022-02-07 Issue:6 Volume:70 Page:2042-2050
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Feng¹,Liu Jingbo¹^ORCID,Niu Xiaodi¹^ORCID,Zhang Deju²,Wang Erlei¹,Zhang Ting¹^ORCID

Affiliation:

1. Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, People’s Republic of China

2. Food and Nutritional Sciences, School of Biological Sciences, The University of Hong Kong 999077, Pokfulam, Hong Kong

Funder

Central University Basic Research Fund of China

People's Government of Jilin Province

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.1c07846

Reference45 articles.

1. Bifunctional peptides with antioxidant and angiotensin‐converting enzyme inhibitory activity in vitro from egg white hydrolysates

2. Novel membrane peptidase inhibitory peptides with activity against angiotensin converting enzyme and dipeptidyl peptidase IV identified from hen eggs

3. Food-Derived Bioactive Peptides with Antioxidative Capacity, Xanthine Oxidase and Tyrosinase Inhibitory Activity

4. Structure and Activity Study of Egg Protein Ovotransferrin Derived Peptides (IRW and IQW) on Endothelial Inflammatory Response and Oxidative Stress

5. Supplementation of egg white peptides on attenuating skin mechanical damage symptoms: a promising way to accelerate wound healing process

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions;Food Hydrocolloids;2024-08

2. Incorporating ε-polylysine hydrochloride, tea polyphenols, nisin, and ascorbic acid into edible coating solutions: Effect on oxidation and structure of marinated egg proteins;Food Control;2024-07

3. Recent Advances in the Inhibition of Membrane Lipid Peroxidation by Food-Borne Plant Polyphenols via the Nrf2/GPx4 Pathway;Journal of Agricultural and Food Chemistry;2024-05-22

4. Molecular Interactions Between Egg White Peptides and Giant Unilamellar Vesicle Membranes: Effect of Peptide Localization on Membrane Fluidity;Journal of Agricultural and Food Chemistry;2024-04-09

5. Effect of benzoic acid-based and cinnamic acid-based polyphenols on foaming properties of ovalbumin at acidic, neutral and alkaline pH conditions;2024-03-05

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