Effects of rosmarinic acid covalent conjugation on the allergenicity and functional properties of egg white protein
Xuanpei Wang, Hao‐Long Zeng, Jieli Shang, Yijie Chen, Lin Xu, Jine Wu, Zhiyong Gong, Xin Liu, Qing Yang
Topics & Concepts
Egg whiteRosmarinic acidChemistryWhite (mutation)Covalent bondFood scienceBiochemistryOrganic chemistryGeneAntioxidantProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Allergy and Anaphylaxis Research