Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment
Hui Xue, Guowen Zhang, Tianfeng Han, Ruiling Li, Huilan Liu, Binghong Gao, Yonggang Tu, Yan Zhao
Topics & Concepts
Hydrogen bondChemistryEgg whiteIntermolecular forceHydrophobic effectPolyphenolIntramolecular forcePolymerDisulfide bondParticle sizeMicrostructureChromatographyOrganic chemistryCrystallographyBiochemistryMoleculeAntioxidantPhysical chemistryProteins in Food SystemsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides