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Combining Phenolic Grafting and Laccase-Catalyzed Cross-Linking: Effects on Structures, Technofunctional Properties and Human Immunoglobulin E Binding Capacity of Egg White Proteins

Mingqin Li,Salwa Karboune,Lan Liu,Kelly Light,Lamia L'Hocine,Allaoua Achouri,Melanie Pitre,Cesar Mateo

Food Chemistry（2021）

Cited 15|Views10
Key words
Lysozyme,Ovalbumin,Ferulic acid-modified proteins,Laccase,Oxidative cross-linking,Structural properties,Functionalities,IgE binding
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