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Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force

Hui Xue, Xiaoqiao Luo, Yonggang Tu, Yan Zhao, Guowen Zhang

2023Food Chemistry48 citationsDOI

Topics & Concepts

OvalbuminChemistryvan der Waals forceHydrogen bondGallateHydrophobic effectPolyphenolBiophysicsBiochemistryNuclear chemistryOrganic chemistryMoleculeAntioxidantImmune systemBiologyImmunologyTea Polyphenols and EffectsProteins in Food SystemsMicroencapsulation and Drying Processes
Amelioration of ovalbumin gel properties by EGCG via protein aggregation, hydrogen, and van der Waals force | Litcius