Endogenous reactive oxygen species (ROS)-driven protein oxidation regulates emulsifying and foaming properties of liquid egg white
Jiayi Li, Ziyuan Wang, Nan Xiao, Shanguang Guo, Minmin Ai
Topics & Concepts
Reactive oxygen speciesChemistryEgg whiteOxygenFourier transform infrared spectroscopyTyrosineBiophysicsBiochemistryCysteineChemical engineeringOrganic chemistryBiologyEnzymeEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesProtein Hydrolysis and Bioactive Peptides