Ovalbumin, an outstanding food hydrocolloid: Applications, technofunctional attributes, and nutritional facts, A systematic review
Hadis Rostamabadi, Vandana Chaudhary, Navnidhi Chhikara, Nitya Sharma, Małgorzata Nowacka, İlkem Demirkesen, Kaavya Rathnakumar, Seid Reza Falsafi
Topics & Concepts
OvalbuminEgg whiteBiocompatibilityChemistryEmulsionBiopolymerBiochemical engineeringNanotechnologyMaterials sciencePolymerFood scienceBiochemistryBiologyOrganic chemistryAntigenEngineeringImmunologyProteins in Food SystemsPolysaccharides Composition and ApplicationsPickering emulsions and particle stabilization