Aggregation of egg white peptides (EWP) induced by proanthocyanidins: A promising fabrication strategy for EWP emulsion
Hedi Wen, Zihao Li, Yuchen Li, Yanrui Hao, Zhiyang Du, Xuanting Liu, Xiaomin Shang, Jingbo Liu, Ting Zhang
Topics & Concepts
Contact angleEmulsionChemistryIsothermal titration calorimetryEgg whiteChemical engineeringAdsorptionFourier transform infrared spectroscopySurface tensionOrganic chemistryPhysical chemistryPhysicsQuantum mechanicsEngineeringProtein Hydrolysis and Bioactive PeptidesProteins in Food SystemsFood Chemistry and Fat Analysis