Improvement of antioxidant activity of egg white protein by phosphorylation and conjugation of epigallocatechin gallate

Food Research International

Volumn 64, Issue , 2014, Pages 855-863

  Yin, Chunyan ^a   Yang, Long ^a   Zhao, Hui ^a   Li, Can Peng ^a  

^a YUNNAN UNIVERSITY   (China)

Author keywords

Antioxidant activity; Egg white protein; Epigallocatechin gallate; Phosphorylation

Indexed keywords

ANTI-OXIDANT ACTIVITIES; EGG WHITE PROTEINS; EPIGALLOCATECHIN GALLATE;

PHOSPHORYLATION;

EID: 84907691121     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.08.020     Document Type: Article

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