Network structure of response to freeze-thaw cycles in egg white protein gels filled with emulsion: Digestive kinetics regulated by the state of water and embedded oil
Jingbo Liu, Renzhao Zhang, Hongyu Jiang, Zhaohui Yan, Yudan Zhang, Ting Zhang, Xuanting Liu
Topics & Concepts
EmulsionEgg whiteKineticsSwellingChemistryChromatographyDestabilisationChemical engineeringFood scienceBiochemistrySocial psychologyQuantum mechanicsPhysicsPsychologyEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality