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Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation

Hui Xue, Tianfeng Han, Guowen Zhang, Xiaobo Hu, Ruiling Li, Huilan Liu, Rui Li, Yonggang Tu, Yan Zhao

2023Food Hydrocolloids25 citationsDOI

Topics & Concepts

OvalbuminChemistryEgg whiteZeta potentialOpacityChromatographyChemical engineeringFood scienceNanoparticleImmunologyOpticsBiologyEngineeringImmune systemPhysicsProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality
Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation | Litcius