Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
Min Huang, Yuzhu Mao, Hongliang Li, Hongshun Yang
Topics & Concepts
YolkFourier transform infrared spectroscopyChemistryZeta potentialCarrageenanChemical engineeringMaterials scienceBiochemistryFood scienceNanotechnologyNanoparticleEngineeringProteins in Food SystemsMeat and Animal Product QualityFood Industry and Aquatic Biology