The level of sulfate substitution of polysaccharide regulates thermal-induced egg white protein gel properties: The characterization of gel structure and intermolecular forces
Ting Zhang, Yixin Yuan, Xinling Wu, Peixin Yu, Jinghong Ji, Jiale Chai, Ramesh Kumar Saini, Jingbo Liu, Xiaomin Shang
Topics & Concepts
PolysaccharideChemistryEgg whiteMicrocrystalline celluloseSulfateIntermolecular forceSulfationMicrocrystallineChemical engineeringMoleculeHydrophobic effectCelluloseCrystallographyOrganic chemistryBiochemistryEngineeringProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes