Influence and effect mechanism of disulfide bonds linkages between protein-coated lipid droplets and the protein matrix on the physicochemical properties, microstructure, and protein structure of ovalbumin emulsion gels
Ruiling Li, Na Wu, Hui Xue, Binghong Gao, Huilan Liu, Tianfeng Han, Xiaobo Hu, Yonggang Tu, Yan Zhao
Topics & Concepts
OvalbuminEmulsionChemistryMicrostructureHydrogen bondChemical engineeringProtein aggregationChromatographyCrystallographyOrganic chemistryBiochemistryMoleculeEngineeringImmune systemBiologyImmunologyProteins in Food SystemsMuscle metabolism and nutritionFood composition and properties