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Recent development of egg protein fractions and individual proteins as encapsulant materials for delivery of bioactives.
Zhang, Yue; Guo, Yunsi; Liu, Feng; Luo, Yangchao.
Affiliation
  • Zhang Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Center, Zhejiang Gongshang University, Hangzhou 310012, PR China. Electronic address: zhangyue@zjgsu.edu.cn.
  • Guo Y; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Center, Zhejiang Gongshang University, Hangzhou 310012, PR China.
  • Liu F; School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China; Food Nutrition Science Center, Zhejiang Gongshang University, Hangzhou 310012, PR China.
  • Luo Y; Department of Nutritional Sciences, University of Connecticut, Storrs, CT 06269, USA. Electronic address: yangchao.luo@uconn.edu.
Food Chem ; 403: 134353, 2023 Mar 01.
Article in En | MEDLINE | ID: mdl-36179637
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Egg Proteins / Egg White Limits: Animals Language: En Journal: Food Chem Year: 2023 Document type: Article Country of publication: United kingdom
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Egg Proteins / Egg White Limits: Animals Language: En Journal: Food Chem Year: 2023 Document type: Article Country of publication: United kingdom