Structural transitions of ovalbumin/κ-carrageenan complexes under the effects of pH and composition
Zhizhuo Lu, Lihong V. Wang, Hujun Xie, Qunfang Lei, Wenjun Fang, Xiaoxing Lü
Topics & Concepts
ChemistryCoacervateIsoelectric pointOvalbuminIonic strengthTitrationPolysaccharideDissociation (chemistry)Aqueous solutionColloidCarrageenanComposition (language)TurbidityChromatographyBiophysicsChemical engineeringInorganic chemistryBiochemistryOrganic chemistryImmune systemEnzymeBiologyPhilosophyGeologyLinguisticsImmunologyEngineeringOceanographyProteins in Food SystemsSeaweed-derived Bioactive CompoundsMicroencapsulation and Drying Processes