How do the hydroxyl group number and position of polyphenols affect the foaming properties of ovalbumin?
Hedi Wen, Deju Zhang, Zhenzhen Ning, Zihao Li, Yan Zhang, Jingbo Liu, Ting Zhang, Jingbo Liu, Ting Zhang
Topics & Concepts
OvalbuminChemistryPolyphenolQuenching (fluorescence)AdsorptionRandom coilOrganic chemistryStereochemistryBiochemistryBiophysicsProtein secondary structureAntioxidantFluorescenceBiologyAntigenGeneticsPhysicsQuantum mechanicsProteins in Food SystemsPickering emulsions and particle stabilizationFood composition and properties