Tea polyphenol-mediated network proteins modulate the NaOH-heat induced egg white protein gelling properties
Ziyuan Wang, Nan Xiao, Shanguang Guo, Xingguo Tian, Minmin Ai
Topics & Concepts
ChemistryOvalbuminEgg whiteRheologyPolyphenolNetwork structureCovalent bondStress relaxationDynamic mechanical analysisProtein aggregationApparent viscosityChromatographyDisulfide bondNuclear chemistryChemical engineeringBiochemistryOrganic chemistryPolymerAntioxidantKineticsMaterials scienceImmunologyBiologyPhysicsMachine learningImmune systemComputer scienceQuantum mechanicsComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMuscle metabolism and nutrition