Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times
Wanyi Dong, Xinyue Zhang, Lixian Ding, Cong Liu, Minhui Ai, Yongguo Jin, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai
Topics & Concepts
EmulsionEgg whiteChemistryFibrilChemical engineeringAdsorptionThermal stabilityProtein adsorptionIonic strengthHydrolysisChromatographyOrganic chemistryBiochemistryAqueous solutionEngineeringProteins in Food SystemsFood Chemistry and Fat AnalysisPickering emulsions and particle stabilization