| Title | The impact of pH, salt concentration and heat on digestibility and amino acid modification in egg white protein |
|---|---|
| Publication Type | Journal |
| Year of publication | 2015 |
| Authors | Lassé, Moritz, Deb-Choudhury, Santanu, Haines, Stephen, Larsen, Nigel, Gerrard, Juliet A., Dyer, Jolon M. |
| Journal | Journal of Food Composition and Analysis |
| Volume | 38 |
| Date Published | 2015-03-31 |
| ISSN | 08891575 |
| Keywords | Protein digestibility, Bioavailability, Degree of hydrolysis, Amino acid modification, Maillard, OPA, mass spectrometry, Proteomics, Food protein, Nutritional value, Food composition, Food processing, Food analysis |
| URL | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84925841288&origin=inward |
| DOI | 10.1016/j.jfca.2014.08.007 |
