Underlying mechanisms of egg white thinning in hot spring eggs during storage: Weak gel properties and quantitative proteome analysis
Rong Chen, Haobo Jin, Jiajing Pan, Qi Zeng, Xiaohui Lv, Jiyu Xia, Jiaxuan Ma, Manqi Shi, Yongguo Jin, Yongguo Jin
Topics & Concepts
OvotransferrinThinningEgg whiteProteomeChemistryOvalbuminChromatographyGel electrophoresisLysozymeProteomicsBiophysicsFood scienceBiochemistryBiologyEcologyImmunologyGeneImmune systemProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications