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Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics

Hui Xue, Yonggang Tu, Guowen Zhang, Meng Xu, Xiaojuan Xin, Yan Zhao

2022Food Research International14 citationsDOI

Topics & Concepts

PicklingChemistryAlkali metalFood scienceOrganic chemistryPhysical chemistryProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications
Mechanism of the amelioration of the protein digestibility of whole marinated eggs by strong alkali pickling: Physicochemical properties, gel structure, and proteomics | Litcius