Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis-Reference-Cited by-同舟云学术

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Inhibition of water-diluted precipitate formation from egg whites by ultrasonic pretreatment: Insights from quantitative proteomics analysis

Published:2024-03 Issue: Volume:262 Page:129973
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Hu Gan,Zhao Bingye,Ma Lulu,Yao Xuan,Li Shugang,Harlina Putri Widyanti,Wang Jinqiu,Geng Fang

Funder

National Natural Science Foundation of China

Earmarked Fund for Modern Agro-industry Technology Research System

National Key Research and Development Program of China

Sichuan Province Science and Technology Support Program

Publisher

Elsevier BV

Reference43 articles.

1. Food protein aggregation and its application;Zhu;Food Res. Int.,2022

2. Athermal forward osmosis process for the concentration of liquid egg white: process performance and improved physicochemical property of protein;Pei;Food Chem.,2020

3. Application of ultrasound pretreatment and glycation in regulating the heat-induced amyloid-like aggregation of β-lactoglobulin;Zhao;Food Hydrocoll.,2018

4. Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat;Martinez-Maldonado;Innov. Food Sci. Emerg. Technol.,2020

5. In vitro peptic digestion of ovomucin-depleted egg white affected by pH, temperature and pulsed electric fields;Liu;Food Chem.,2017

Cited by 2 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. Hydrogel foam with designed structural properties of egg white protein through building aggregates as potential dysphagia food;Food Hydrocolloids;2025-01

2. Acid–Heat-Induced Fabrication of Nisin-Loaded Egg White Protein Nanoparticles: Enhanced Structural and Antibacterial Stability;Foods;2024-06-01

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