Tailoring a novel ovalbumin emulsion gel for stability improvement and functional properties enhancement: Effect of oil phase structure changes by beeswax
Renzhao Zhang, Jingbo Liu, Zhaohui Yan, Hongyu Jiang, Junhao Wu, Ting Zhang, Erlei Wang, Xuanting Liu, Xuanting Liu
Topics & Concepts
BeeswaxEmulsionFourier transform infrared spectroscopyCrystallinityThermal stabilityChemical engineeringHydrogen bondPhase (matter)ChemistryMaterials scienceOvalbuminChromatographyOrganic chemistryMoleculeBiologyImmune systemWaxEngineeringImmunologyFood Chemistry and Fat AnalysisProteins in Food SystemsPolysaccharides Composition and Applications