Effect of subcritical water treatment on the structure and foaming properties of egg white protein
Kefei Chang, Wei Jiang, Jingbo Liu
Topics & Concepts
Egg whiteChemistryAdsorptionSurface tensionProtein adsorptionChemical engineeringSodium dodecyl sulfateRandom coilProtein aggregationScanning electron microscopeViscosityPolyacrylamideParticle sizeChromatographyMaterials scienceProtein secondary structureFood sciencePolymer chemistryOrganic chemistryComposite materialBiochemistryPhysical chemistryPhysicsEngineeringQuantum mechanicsProteins in Food SystemsPhase Equilibria and ThermodynamicsPickering emulsions and particle stabilization