Physicochemical integration of egg white proteins and milk casein based on phase separation as a stable and optimized colloidal complex
Mohamed Salama, Mostafa Gouda, Mahmoud Abou-Elsoud, Xiaomeng Li, Xinyue Zhang, Long Sheng, Zhaoxia Cai
Topics & Concepts
Egg whiteColloidCaseinChemistryChromatographyColloidal particlePhase (matter)Separation methodSeparation (statistics)Dairy industryChemical engineeringFood scienceOrganic chemistryComputer scienceEngineeringMachine learningProteins in Food SystemsProtein Hydrolysis and Bioactive PeptidesPhytase and its Applications