Food chemistryOxidation-ReductionEgg ProteinsReactive Oxygen SpeciesAnimalsEgg White
ROS-mediated oxidation of egg white proteins accelerates egg quality deterioration.
Bowen Deng, Nan Xiao, Shanguang Guo, Minmin Ai
Published: 202610.1016/j.foodchem.2025.147163
Abstract
This study investigates the effects of oxidative levels on egg storage quality and the physicochemical properties of egg white protein (EWP) by regulating the concentration of reactive oxygen species (ROS) in egg white. The results demonstrated that…
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