Mild heating assisted alkaline pH shifting modify the egg white protein: The mechanism and the enhancement of emulsifying properties
Yali Yu, Yu Guan, Hedi Wen, Yan Zhang, Jingbo Liu, Ting Zhang
Topics & Concepts
Egg whiteCircular dichroismZeta potentialChemistryEmulsionParticle sizeProtein secondary structureFourier transform infrared spectroscopySalt (chemistry)Chemical engineeringCrystallographyOrganic chemistryBiochemistryPhysical chemistryNanoparticleEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis