Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

W Dong, X Zhang, L Ding, C Liu, M Ai, Y Jin, K Isobe… - Food …, 2023 - Elsevier
Egg white protein (EWP) has poor emulsification ability due to the hydrophobic groups
buried in the molecular structure. In contrast, the protein fibrils produced by acidic heat …
被引用次数：33 相关文章

Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times.

W Dong, X Zhang, L Ding, C Liu, M Ai, Y Jin, K Isobe… - 2022 - cabidigitallibrary.org
Egg white protein (EWP) has poor emulsification ability due to the hydrophobic groups
buried in the molecular structure. In contrast, the protein fibrils produced by acidic heat …

[引用][C] Enhancement of emulsification properties by modulation of egg white protein fibril structure with different heating times

W Dong, X Zhang, L Ding, C Liu, M Ai, Y Jin, K Isobe… - 2022