Effect of 2,2′-azobis(2-amidinopropane) dihydrochloride (AAPH) induced oxidation on the physicochemical properties, in vitro digestibility, and nutritional value of egg white protein

Good practices for data presentation in LWT-Food Science and Technology

(2020) Catherine M.G.C. Renard   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the gel characteristics of two hen egg white powders modified by dry heating and the Maillard reaction during long-term storage

(2019) Yanqiu Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical properties, in vitro digestibility and antioxidant activity of dry-heated egg white protein

(2018) Juntong Wang et al.   FOOD CHEMISTRY

Effect of oxidative modification on structural and foaming properties of egg white protein

(2018) Xiang Duan et al.   FOOD HYDROCOLLOIDS

Hydroxyl radical-induced early stage oxidation improves the foaming and emulsifying properties of ovalbumin

(2018) Shugang Li et al.   POULTRY SCIENCE

Effect of structure changes on hydrolysis degree, moisture state, and thermal denaturation of egg white protein treated by electron beam irradiation

(2017) Yan Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Gelation of salted myofibrillar protein under malondialdehyde-induced oxidative stress

(2014) Feibai Zhou et al.   FOOD HYDROCOLLOIDS

Effect of protein oxidation on the in vitro digestibility of soy protein isolate

(2013) Nannan Chen et al.   FOOD CHEMISTRY

Cooking Temperature Is a Key Determinant of in Vitro Meat Protein Digestion Rate: Investigation of Underlying Mechanisms

(2012) Marie-Laure Bax et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Purification and identification of antioxidant peptides from egg white protein hydrolysate

(2011) Chen Chen et al.   AMINO ACIDS

Comparisons on the Functional Properties and Antioxidant Activity of Spray-Dried and Freeze-Dried Egg White Protein Hydrolysate

(2011) Chen Chen et al.   Food and Bioprocess Technology

Quantification of hydroxyl radical-derived oxidation products in peptides containing glycine, alanine, valine, and proline

(2011) Philip E. Morgan et al.   FREE RADICAL BIOLOGY AND MEDICINE

ANTIOXIDANT, ACE INHIBITORY ACTIVITIES AND FUNCTIONAL PROPERTIES OF EGG WHITE PROTEIN HYDROLYSATE

(2011) CHEN CHEN et al.   JOURNAL OF FOOD BIOCHEMISTRY

Oxidation of sarcoplasmic proteins during processing of Cantonese sausage in relation to their aggregation behaviour and in vitro digestibility

(2011) Weizheng Sun et al.   MEAT SCIENCE

Structural modification of soy protein by 13-hydroperoxyoctadecadienoic acid

(2009) Wei Wu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY