How does dextran sulfate promote the egg white protein to form transparent hydrogel?the gelation mechanism and molecular force changes
Ting Zhang, Yixin Yuan, Jiale Chai, Xinling Wu, Ramesh Kumar Saini, Jingbo Liu, Xiaomin Shang
Topics & Concepts
MicrostructureEgg whiteDextranChemical engineeringChemistryIntermolecular forceRheologyFourier transform infrared spectroscopyGlobular proteinPolysaccharideDenaturation (fissile materials)MoleculeMaterials scienceCrystallographyChromatographyOrganic chemistryComposite materialNuclear chemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes