Effects of kappa-carrageenan on egg white ovalbumin for enhancing the gelation and rheological properties via electrostatic interactions
Yuzhu Mao, Min Huang, Jiapei Bi, Duowen Sun, Hongliang Li, Hongshun Yang
Topics & Concepts
RheologyEgg whiteOvalbuminZeta potentialTurbidityFourier transform infrared spectroscopyChemical engineeringCarrageenanElectrostaticsRheometryChemistryViscosityMaterials scienceNanotechnologyPhysical chemistryOrganic chemistryComposite materialFood scienceNanoparticleImmune systemImmunologyBiologyEngineeringOceanographyGeologyProteins in Food SystemsPolysaccharides Composition and ApplicationsMicroencapsulation and Drying Processes