High-temperature glycosylation modifies the molecular structure of ovalbumin to improve the freeze-thaw stability of its high internal phase emulsion
Fei Lu, Yanqiu Ma, Jingnan Zang, Mingmin Qing, Yanqiu Ma, Yujie Chi, Yuan Chi
Topics & Concepts
Zeta potentialGlycosylationFlocculationChemical engineeringEmulsionMicrostructureChemistryParticle sizeDenaturation (fissile materials)Phase (matter)ChromatographyMaterials scienceParticle (ecology)BiophysicsCrystallographyBiochemistryNanoparticleNuclear chemistryNanotechnologyPhysical chemistryOrganic chemistryBiologyGeologyEngineeringOceanographyProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization