Determination of the critical pH for unfolding water-soluble cod protein and its effect on encapsulation capacities
Yuying Wang, Jing Shen, Bowen Zou, Ling Zhang, Xianbing Xu, Chao Wu
Topics & Concepts
ChemistryHydrophobic effectHydrogen bondPolyphenolCurcuminSolubilityConformational changeChromatographyAntioxidantStereochemistryOrganic chemistryMoleculeBiochemistryProteins in Food SystemsMicroencapsulation and Drying ProcessesFood Chemistry and Fat Analysis