Effects of multiple freeze-thaw treatments on physicochemical and biological activities of egg phosvitin and its phosphopeptides

Food and Function

Volumn 9, Issue 9, 2018, Pages 4602-4610

  Li, Mei ^a   Li, Xiang ^a   Li, Jing ^a   Lu, Mei ^b   Liu, Xuebo ^a   Duan, Xiang ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b UNIVERSITY OF NEBRASKA LINCOLN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BIOACTIVITY; CELL DEATH; DIFFERENTIAL SCANNING CALORIMETRY; FREEZING; SCANNING ELECTRON MICROSCOPY; THAWING;

APOPTOTIC CELL DEATH; CALCIUM BINDING; FUNCTIONAL PROPERTIES; HEP-G2 CELLS; MOLECULAR CHARACTERISTICS; PHOSPHOPEPTIDES; PROTEIN STRUCTURES; SURFACE HYDROPHOBICITY;

EMULSIFICATION;

PHOSPHOPEPTIDE; PHOSVITIN;

ANIMAL; APOPTOSIS; CHEMISTRY; CHICKEN; DRUG EFFECT; EMULSION; FOOD HANDLING; FREEZING; HEP-G2 CELL LINE; HUMAN; PHARMACOLOGY;

ANIMALS; APOPTOSIS; CHICKENS; EMULSIONS; FOOD HANDLING; FREEZING; HEP G2 CELLS; HUMANS; PHOSPHOPEPTIDES; PHOSVITIN;

EID: 85053825996     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c8fo01101j     Document Type: Article

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