Comprehensive identification and hydrophobic analysis of key proteins affecting foam capacity and stability during the evolution of egg white foam
Haobo Jin, Yongguo Jin, Jiajing Pan, Sijie Mi, Qi Zeng, Zhe Li, Qi Wang, Yi Sun, Long Sheng
Topics & Concepts
Egg whiteOvalbuminChemistryLysozymeChromatographyChemical engineeringBiochemistryBiologyGeneticsImmune systemEngineeringProteins in Food SystemsPhytase and its ApplicationsMicroencapsulation and Drying Processes