Oxidation-mediated structure and molecular interaction transformation of egg white protein: The underlying mechanism of functional properties and in vitro gastric digestibility improvement
Ting Zhang, Ping Gong, Ying Wang, Hongyu Jiang, Min Zhang, Meng Yang, Zhiyang Du, Jingbo Liu, Xuanting Liu
Topics & Concepts
ChemistryEgg whiteKineticsHydrolysateAmino acidIn vitroCovalent bondRheologyChemical engineeringBiophysicsBiochemistryOrganic chemistryHydrolysisMaterials scienceBiologyQuantum mechanicsEngineeringPhysicsComposite materialProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties