Effects of saccharides on the rheological and gelling properties and water mobility of egg white protein
Yaoyao Mu, Jun Sun, Mohammed Obadi, Zhongwei Chen, Bin Xu
Topics & Concepts
RheologyChemistryEgg whiteMaltodextrinDextranDenaturation (fissile materials)Chemical engineeringChromatographyNuclear chemistryOrganic chemistryMaterials scienceSpray dryingComposite materialEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesEnzyme Production and Characterization