Improvement of antioxidant, emulsification properties and thermal stability of egg white protein by covalent binding to gallic acid/tannic acid and xanthan gum
Yuzhong Yan, Xiaoyun Fei, Zhaohua Huang, Hongtao Chen, Deming Gong, Guowen Zhang
Topics & Concepts
Tannic acidChemistryGallic acidEmulsionDPPHABTSCovalent bondXanthan gumThermal stabilityEgg whitePolysaccharideNuclear chemistryAntioxidantPolymer chemistryFood scienceOrganic chemistryMaterials scienceRheologyComposite materialProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood and Agricultural Sciences