Ultrasound-assisted xylitol conjugation improves heat resistance of egg white-casein complexes for food colloidal applications
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, Xiaomeng Li, S. Zakiuddin Ali, Long Sheng, Zhaoxia Cai
Topics & Concepts
XylitolEgg whiteColloidChemistryCaseinFood scienceUltrasoundHeat resistanceBiochemistryMaterials scienceMedicineFermentationOrganic chemistryComposite materialRadiologyProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides