Impact of egg white proteins modification by phosphorylation and ultrasound on its functional properties
Mehrnoush Borhani Esfahani, Mohammad Goli, Majid Toghyani
Topics & Concepts
EmulsionEgg whiteZeta potentialParticle sizeSolubilityFourier transform infrared spectroscopyChemistryScanning electron microscopePhosphorylationChemical engineeringViscosityThreonineChromatographyMaterials scienceNuclear chemistryOrganic chemistrySerineBiochemistryNanoparticleComposite materialPhysical chemistryEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesMeat and Animal Product Quality