The relationship between acylation degree and gelling property of NaOH-induced egg white gel: Efficient is better?
Minmin Ai, Nan Xiao, Quan Zhou, Xingguo Tian, Shanguang Guo, Weiling Chen, Aimin Jiang
Topics & Concepts
Succinic anhydrideAcylationEgg whiteChemistrySuccinylationMoleculePolymer chemistryOrganic chemistryChromatographyStereochemistryBiochemistryLysineAmino acidCatalysisProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties