Synergistic effects of tea polyphenols and phosphorylation on the gelation behavior of egg white proteins
Zicong Wan, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai
Topics & Concepts
ChemistryEgg whiteCrystallinitySodiumMoleculePhosphateMicrostructurePyrophosphateSalt (chemistry)Chemical engineeringCrystallographyBiochemistryOrganic chemistryEnzymeEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization