Differences in the gelation, digestibility and release of antioxidant peptides of egg white/yolk in boiled eggs
Min Zhu, Cuihua Chang, Luping Gu, Yujie Su, Yanjun Yang, Junhua Li
Topics & Concepts
ChemistryYolkEgg whiteAntioxidantBoilingFood scienceChewinessDigestion (alchemy)Disulfide bondPeptideChromatographyBiochemistryOrganic chemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality