Enhancement of emulsion pH stability by Ca2+ modulation: A novel approach for preparing egg white protein fibril cold emulsion gels
Wanyi Dong, Minhui Ai, Fayez Khalaf Mourad, Kazuhiro Isobe, Akihiro Handa, Xi Huang, Zhaoxia Cai
Topics & Concepts
EmulsionEgg whiteChemistryFibrilChromatographyChemical engineeringBiophysicsBiochemistryBiologyEngineeringProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesFood Chemistry and Fat Analysis