Molecular structural modification of egg white protein by pH-shifting for improving emulsifying capacity and stability
Yali Yu, Yu Guan, Jingbo Liu, Hedi Wen, Yiding Yu, Ting Zhang
Topics & Concepts
ChemistryEmulsionCircular dichroismEgg whiteProtein secondary structureTurbidityFluorescenceSalt (chemistry)ChromatographyCrystallographyBiochemistryOrganic chemistryOceanographyGeologyPhysicsQuantum mechanicsProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties