Effects of multiple freeze–thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides
Author:
Affiliation:
1. College of Food Science and Engineering
2. Northwest A&F University
3. Yangling 712100
4. PR China
5. Department of Food Science and Technology
6. 249 Food Innovation Center
7. Lincoln
8. USA
Abstract
Multiple freeze–thaw treatments improved the emulsifying and biological activities of egg phosvitin.
Funder
National Natural Science Foundation of China
China Postdoctoral Science Foundation
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO01101J
Reference33 articles.
1. Hen egg yolk phosvitin stimulates osteoblast differentiation in the absence of ascorbic acid
2. Preparation and characterization of phosphopeptides from egg yolk phosvitin
3. Egg Yolk Phosvitin and Functional Phosphopeptides-Review
4. Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose
5. Antioxidant Activity of a Maillard-Type Phosvitin−Galactomannan Conjugate with Emulsifying Properties and Heat Stability
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