Improvement of Functional Properties of Egg White Protein through Glycation and Phosphorylation by Dry-heating
Hirofumi Enomoto, Shiho Nagae, Yoko Hayashi, Can-Peng Li, Hisham R. Ibrahim, Yasushi Sugimoto, Takayoshi Aoki
Asian-Australas J Anim Sci. 2009;22(4):591-597.   Published online 2009 Mar 4     DOI: https://doi.org/10.5713/ajas.2009.80363
Citations to this article as recorded by Crossref logo
Rheological behavior, emulsifying properties and structural characterization of phosphorylated fish gelatin
Tao Huang, Zong-cai Tu, Xinchen Shangguan, Hui Wang, Xiaomei Sha, Nidhi Bansal
Food Chemistry.2018; 246: 428.     CrossRef
Enzymolysis and glycosylation synergistic modified ovalbumin: functional and structural characteristics
Lili Liu, Yu Li, Sangeeta Prakash, Xiaoning Dai, Yuanyuan Meng
International Journal of Food Properties.2018; 21(1): 395.     CrossRef
Interactions and emulsifying properties of ovalbumin with tannic acid
Yang Chen, Jie Hu, Xiangzhou Yi, Baomiao Ding, Weiqing Sun, Fengwei Yan, Shudong Wei, Zhenshun Li
LWT.2018; 95: 282.     CrossRef
Identification and quantification of the phosphorylated ovalbumin by high resolution mass spectrometry under dry-heating treatment
Hui Wang, Zong-cai Tu, Guang-xian Liu, Lu Zhang, Yuan Chen
Food Chemistry.2016; 210: 141.     CrossRef
Influence of drying on functional properties of food biopolymers: From traditional to novel dehydration techniques
Danial Dehnad, Seid Mahdi Jafari, Maryam Afrasiabi
Trends in Food Science & Technology.2016; 57: 116.     CrossRef
Glycation of β-lactoglobulin under dynamic high pressure microfluidization treatment: Effects on IgE-binding capacity and conformation
Yuan Chen, Zongcai Tu, Hui Wang, Lu Zhang, Xiaomei Sha, Juanjuan Pang, Ping Yang, Guangxian Liu, Wenhua Yang
Food Research International.2016; 89: 882.     CrossRef
Structural and Functional Properties of Ovalbumin Glycated by Dry-Heating in the Presence of Maltodextrin
Lei Lv, Yujie Chi, Chen Chen, Wei Xu
International Journal of Food Properties.2015; 18(6): 1326.     CrossRef
Comparative study on the effects of nystose and fructofuranosyl nystose in the glycation reaction on the antigenicity and conformation of β-lactoglobulin
Junzhen Zhong, Yue Tu, Wei Liu, Shunjing Luo, Chengmei Liu
Food Chemistry.2015; 188: 658.     CrossRef
Attenuation of Allergic Immune Response Phenotype by Mannosylated Egg White in Orally Induced Allergy in Balb/c Mice
Prithy Rupa, Soichiro Nakamura, Shigeru Katayama, Yoshinori Mine
Journal of Agricultural and Food Chemistry.2014; 62(39): 9479.     CrossRef
Functional properties of ovalbumin glycosylated with carboxymethyl cellulose of different substitution degree
Yaping An, Bing Cui, Yuntao Wang, Weiping Jin, Xiaopeng Geng, Xiangxing Yan, Bin Li
Food Hydrocolloids.2014; 40: 1.     CrossRef
Effects of Maillard reaction conditions on the antigenicity of α-lactalbumin and β-lactoglobulin in whey protein conjugated with maltose
Zheng Li, Yongkang Luo, Ligeng Feng
European Food Research and Technology.2011; 233(3): 387.     CrossRef
Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability
Hirofumi Enomoto, Takayuki Ishimaru, Can-Peng Li, Yoko Hayashi, Naotoshi Matsudomi, Takayoshi Aoki
Food Chemistry.2010; 122(3): 526.     CrossRef
Recent advances in phosphorylation of food proteins: A review
Can-Peng Li, Hirofumi Enomoto, Yoko Hayashi, Hui Zhao, Takayoshi Aoki
LWT - Food Science and Technology.2010; 43(9): 1295.     CrossRef
Glycation and phosphorylation of α-lactalbumin by dry heating: Effect on protein structure and physiological functions
H. Enomoto, Y. Hayashi, C.P. Li, S. Ohki, H. Ohtomo, M. Shiokawa, T. Aoki
Journal of Dairy Science.2009; 92(7): 3057.     CrossRef