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

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标题

作者

关键词

Protein digestibility, Bioavailability, Degree of hydrolysis, Amino acid modification, Maillard, OPA, Mass spectrometry, Proteomics, Food protein, Nutritional value, Food composition, Food processing, Food analysis

出版物

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Volume 38, Issue -, Pages 42-48

出版商

Elsevier BV

发表日期

2014-10-29

DOI

10.1016/j.jfca.2014.08.007

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