Impact of NaCl perturbation on physicochemical and structural properties of preheat–treated egg white protein modulating foaming property
Yiwen Ding, Nan Xiao, Shanguang Guo, Junhao Lin, Lintao Chen, Xiangwei Mou, Minmin Ai
Topics & Concepts
Egg whiteChemistryChemical engineeringParticle sizePrecipitationSalt (chemistry)BiophysicsOrganic chemistryPhysical chemistryPhysicsMeteorologyBiologyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization