Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins-Reference-Cited by-同舟云学术

Combining phenolic grafting and laccase-catalyzed cross-linking: Effects on structures, technofunctional properties and human immunoglobulin E binding capacity of egg white proteins

Published:2021-09 Issue: Volume:355 Page:129587
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Mingqin,Karboune Salwa,Liu Lan,Light Kelly,L'Hocine Lamia,Achouri Allaoua,Pitre Mélanie,Mateo Cesar

Funder

Fondation canadienne pour l’innovation

Natural Sciences and Engineering Research Council of Canada

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Improvement of foaming properties of cuttlefish skin gelatin by modification with N-hydroxysuccinimide esters of fatty acid;Aewsiri;Food Hydrocolloids,2011

4. Laccase-catalysed oxidation of ferulic acid and ethyl ferulate in aqueous medium: A green procedure for the synthesis of new compounds;Aljawish;Food Chemistry,2014

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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