Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg white with Ca(OH)2 addition
Minmin Ai, Quan Zhou, Shanguang Guo, Hong Fan, Yuanyuan Cao, Ziting Ling, Ledan Zhou, Aimin Jiang
Topics & Concepts
Hydrogen bondChemistryHydrophobic effectIntermolecular forceMicrostructureCrystallographyEgg whiteDenaturation (fissile materials)Whey proteinChemical engineeringOrganic chemistryMoleculeChromatographyNuclear chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties