Dextran sulfate facilitates egg white protein to form transparent hydrogel at neutral pH: Structural, functional, and degradation properties
Jingbo Liu, Jiale Chai, Yixin Yuan, Ting Zhang, Ramesh Kumar Saini, Meng Yang, Xiaomin Shang
Topics & Concepts
Egg whiteChemistryRheologyDextranChemical engineeringFourier transform infrared spectroscopyMicrostructurePolysaccharideDynamic mechanical analysisCrystallinityIonic strengthChitosanPolymerAqueous solutionChromatographyMaterials scienceOrganic chemistryComposite materialCrystallographyEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes