Improvement of Functional Properties of Ovotransferrin by Phosphorylation through Dry-heating in the Presence of Pyrophosphate
Yoko Hayashi (Hayashi Y), Can-Peng Li (Li CP), Hirofumi Enomoto (Enomoto H), Hisham R. Ibrahim (Ibrahim HR), Yasushi Sugimoto (Sugimoto Y), Takayoshi Aoki (Aoki T)
Asian-Australas J Anim Sci. 2008;21(4):596-602.   Published online 2008 Mar 4     DOI: https://doi.org/10.5713/ajas.2008.70501
Citations to this article as recorded by Crossref logo
Recent developments in phosphorylation modification on food proteins: Structure characterization, site identification and function
Yangyang Hu, Lihui Du, Yangying Sun, Changyu Zhou, Daodong Pan
Food Hydrocolloids.2023; 137: 108390.     CrossRef
Impact of egg white proteins modification by phosphorylation and ultrasound on its functional properties
Mehrnoush Borhani Esfahani, Mohammad Goli, Majid Toghyani
Journal of Food Measurement and Characterization.2023; 17(5): 4253.     CrossRef
Quantitative proteomic analysis of chicken egg white and its components
Jing Pu, Bingye Zhao, Xin Liu, Shugang Li, Beibei Wang, Di Wu, Jinqiu Wang, Fang Geng
Food Research International.2023; 170: 113019.     CrossRef
Phosphoproteomic analysis of duck egg yolk provides novel insights into its characteristics and biofunctions
Rida Arshad, Yaqi Meng, Ning Qiu, Fang Geng, Yoshinori Mine, Russell Keast, Chunxia Zhu
Journal of the Science of Food and Agriculture.2022; 102(3): 1165.     CrossRef
The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder
Zahra Jafari, Mohammad Goli, Majid Toghyani
Foods.2022; 11(17): 2711.     CrossRef
The past and future of ovotransferrin: Physicochemical properties, assembly and applications
Xin Wang, Zihao Wei, Changhu Xue
Trends in Food Science & Technology.2021; 116: 47.     CrossRef
Quantitative Comparative Integrated Proteomic and Phosphoproteomic Analysis of Chicken Egg Yolk Proteins under Diverse Storage Temperatures
Hong Wang, Ning Qiu, Yoshinori Mine, Haohao Sun, Yaqi Meng, Li Bin, Russell Keast
Journal of Agricultural and Food Chemistry.2020; 68(4): 1157.     CrossRef
A Comprehensive Identification of Chicken Egg White Phosphoproteomics Based on a Novel Digestion Approach
Yi Sun, Haobo Jin, Haohao Sun, Long Sheng
Journal of Agricultural and Food Chemistry.2020; 68(34): 9213.     CrossRef
Effects of high hydrostatic pressure on emulsifying properties of sweet potato protein in model protein–hydrocolloids system
Nasir Mehmood Khan, Tai-Hua Mu, Farman Ali, Lawrence A. Arogundade, Zia Ullah Khan, Maio Zhang, Shujaat Ahmad, Hong-Nan Sun
Food Chemistry.2015; 169: 448.     CrossRef
Preparation of phosphorylated starch by dry-heating in the presence of pyrophosphate and its calcium-phosphate solubilizing ability
Rong Huang, Can-Peng Li, Deyi Chen, Gaihong Zhao, Weihua Cheng, Yuanyuan Zhang, Hui Zhao
Journal of Food Science and Technology.2013; 50(3): 561.     CrossRef
Effects of high hydrostatic pressure on the physicochemical and emulsifying properties of sweet potato protein
Nasir Mehmood Khan,, Tai‐Hua Mu, Miao Zhang, Jing‐Wang Chen
International Journal of Food Science & Technology.2013; 48(6): 1260.     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
Improvement of Foaming Property of Egg White Protein by Phosphorylation through Dry‐Heating in the Presence of Pyrophosphate
Y. Hayashi, S. Nagano, H. Enomoto, C.‐P. Li, Y. Sugimoto, H.R. Ibrahim, H. Hatta, C. Takeda, T. Aoki
Journal of Food Science.2009;[Epub]     CrossRef