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A new insight into the influence of pH on the adsorption at oil-water interface and emulsion stability of egg yolk protein.
Yang, Yaqin; Jin, Haobo; Jin, Yongguo; Jin, Guofeng; Sheng, Long.
Afiliación
  • Yang Y; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China.
  • Jin H; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Jin Y; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
  • Jin G; School of Food and Health, Beijing Technology & Business University (BTBU), Beijing 100048, China. Electronic address: jinguofeng@btbu.edu.cn.
  • Sheng L; National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China. Electronic address: shenglong@mail.hzau.edu.cn.
Int J Biol Macromol ; 246: 125711, 2023 Aug 15.
Article en En | MEDLINE | ID: mdl-37414321

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agua / Proteínas del Huevo Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos

Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agua / Proteínas del Huevo Idioma: En Revista: Int J Biol Macromol Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Países Bajos