Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes
Ruihong Wang, Longyuan Zhang, Yujie Chi, Yuan Chi
Topics & Concepts
Hydrogen bondChemistryYolkUreaHydrophobic effectDissociation (chemistry)Denaturation (fissile materials)ReagentProtein secondary structureChromatographyCrystallographyChemical engineeringOrganic chemistryMoleculeNuclear chemistryBiochemistryFood scienceEngineeringMeat and Animal Product QualityProteins in Food SystemsMicroencapsulation and Drying Processes