Changes in protein structure and physicochemical properties of egg white by super critical carbon dioxide treatment
Lixian Ding, Qiannan Zhao, Xin Zhou, Chaoqing Tang, Yujun Chen, Zhaoxia Cai
Topics & Concepts
Egg whiteZeta potentialChemistryViscosityCarbon dioxideSupercritical carbon dioxideChemical engineeringSolventParticle sizeSupercritical fluidMaterials scienceNanotechnologyFood scienceOrganic chemistryComposite materialNanoparticlePhysical chemistryEngineeringProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes