Role of lysozyme on liquid egg white foaming properties: Interface behavior, physicochemical characteristics and protein structure
Qiannan Zhao, Lixian Ding, Minquan Xia, Xi Huang, Kazuhiro Isobe, Akihiro Handa, Zhaoxia Cai
Topics & Concepts
LysozymeEgg whiteAdsorptionChemistryChemical engineeringHydrogen bondSurface tensionViscosityMoleculeChromatographyMaterials scienceFood scienceOrganic chemistryBiochemistryComposite materialQuantum mechanicsPhysicsEngineeringProteins in Food SystemsPickering emulsions and particle stabilizationMicroencapsulation and Drying Processes