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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.
Affiliation
  • 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 in En | MEDLINE | ID: mdl-37414321
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Water / Egg Proteins Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: China
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Water / Egg Proteins Language: En Journal: Int J Biol Macromol Year: 2023 Document type: Article Affiliation country: China