Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate
Yufeng Jin, Yao Yao, Na Wu, Huaying Du, Mingsheng Xu, Yan Zhao, Luo Chan, Yonggang Tu
Topics & Concepts
Sodium ascorbateChemistryAlkali metalSodiumLiquefactionFourier transform infrared spectroscopyNuclear chemistryEgg whiteFood scienceBiochemistryChromatographyAscorbic acidOrganic chemistryChemical engineeringEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties