Duck egg albumen hydrolysate-epigallocatechin gallate conjugates: Antioxidant, emulsifying properties and their use in fish oil emulsion
Sign Up to like & getrecommendations! Published in 2019 at "Colloids and Surfaces A: Physicochemical and Engineering Aspects"
DOI: 10.1016/j.colsurfa.2019.123711
Abstract: Abstract Duck albumen hydrolysates (DAH) conjugated with epigallocatechin gallate (EGCG) at various levels (2–5%, w/w) were prepared and characterized. FTIR analysis showed that the conjugation between DAH and EGCG induced the change of secondary structure… read more here.
Keywords: albumen hydrolysate; gallate; duck egg; hydrolysate epigallocatechin ... See more keywords
Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108927
Abstract: Abstract The impacts of duck albumen hydrolysate-epigalocatechin gallate (DE)-conjugate at different levels (0.5–2.0 g/100g) on gel properties, sensory characteristics and storage stability of fish tofu during 21 days of refrigerated storage were evaluated. The incorporation of… read more here.
Keywords: storage; conjugate; fish tofu; duck albumen ... See more keywords