Phosphorylation modification affects the gelation behavior of alkali-induced duck egg white gels
Minmin Ai, Aimin Jiang
Topics & Concepts
Egg whiteChemistryPhosphorylationZeta potentialAlkali metalSolventSalt (chemistry)PyrophosphateSodiumSodium hydroxideMicrostructureApatiteChromatographyChemical engineeringNuclear chemistryBiochemistryCrystallographyOrganic chemistryMineralogyEnzymeNanoparticleEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesPickering emulsions and particle stabilization