Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white

Published 2018 View Full Article

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Title
Pulsed electric fields treatment at different pH enhances the antioxidant and anti-inflammatory activity of ovomucin-depleted egg white
Authors
Keywords
Egg white protein, Pulsed electric fields, In vitro, gastrointestinal hydrolysis, Antioxidant, Anti-inflammatory, Interleukin-8
Journal
FOOD CHEMISTRY
Volume 276, Issue -, Pages 164-173
Publisher
Elsevier BV
Online
2018-10-04
DOI
10.1016/j.foodchem.2018.10.009

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