Polysaccharides improved the viscoelasticity, microstructure, and physical stability of ovalbumin-ferulic acid complex stabilized emulsion
Zhenzhen Huang, Xinxi Yang, Siyue Liang, Leqi Chen, Lihong Dong, Abdul Rahaman, Shan He, Yingbin Shen, Dongxiao Su
Topics & Concepts
PolysaccharideEmulsionOvalbuminFerulic acidChemistryRandom coilFourier transform infrared spectroscopyThermal stabilityMicrostructureChemical engineeringCircular dichroismChromatographyBiochemistryOrganic chemistryCrystallographyBiologyEngineeringImmune systemImmunologyProteins in Food SystemsPolysaccharides Composition and ApplicationsFood composition and properties