The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein

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Title
The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein
Authors
Keywords
Protein digestibility, Bioavailability, Degree of hydrolysis, Amino acid modification, Maillard, OPA, Mass spectrometry, Proteomics, Food protein, Nutritional value, Food composition, Food processing, Food analysis
Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 38, Issue -, Pages 42-48
Publisher
Elsevier BV
Online
2014-10-29
DOI
10.1016/j.jfca.2014.08.007

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