Crucial effect of ovomucin on alkali-induced egg white gel formation: Properties, structure and facilitation mechanism
Zhenqing Zhang, Yuhan Zhao, Yumeng Han, Haoye Teng, Qi Xu
Topics & Concepts
Egg whiteChemistryAlkali metalChemical engineeringHomogeneousDisulfide bondChromatographyOrganic chemistryBiochemistryEngineeringThermodynamicsPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesPhytoestrogen effects and research