Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

Food Chemistry

Volumn 203, Issue , 2016, Pages 323-330

  Zhao, Yan ^a,b   Chen, Zhangyi ^b   Li, Jianke ^b   Xu, Mingsheng ^a   Shao, Yaoyao ^a   Tu, Yonggang ^a  

^a JIANGXI AGRICULTURAL UNIVERSITY   (China)

^b NANCHANG UNIVERSITY   (China)

Author keywords

Disulfide bond; Intermolecular force; Microstructure; Preserved egg white gel

Indexed keywords

CHEMICAL BONDS; COVALENT BONDS; HYDROPHOBICITY; MESH GENERATION; MICROSTRUCTURE; MOLECULES; PICKLING; SULFUR COMPOUNDS;

DISULFIDE BONDS; EGG WHITE; HYDROPHOBIC INTERACTIONS; INTER-MOLECULAR FORCES; INTERMOLECULAR INTERACTIONS; MICROSTRUCTURE CHARACTERISTICS; SPIN-SPIN RELAXATION TIME; SULFHYDRYL CONTENT;

HYDROGEN BONDS;

DISULFIDE; EGG WHITE; HYDROGEN; THIOL DERIVATIVE; EGG PROTEIN; GEL;

ARTICLE; CHEMICAL BOND; DISULFIDE BOND; EGG; EGG PRESERVATION; FOOD PRESERVATION; GEL; HYDROGEN BOND; HYDROPHOBICITY; MEASUREMENT; MOLECULAR INTERACTION; MOLECULE; NONHUMAN; PROTEIN STRUCTURE; RELAXATION TIME; SCANNING ELECTRON MICROSCOPY; SPIN SPIN RELAXATION TIME; CHEMICAL PHENOMENA; CHEMISTRY; FOOD HANDLING; PH; PROCEDURES; ULTRASTRUCTURE;

DISULFIDES; EGG PROTEINS; EGG WHITE; FOOD HANDLING; GELS; HYDROGEN BONDING; HYDROGEN-ION CONCENTRATION; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MICROSCOPY, ELECTRON, SCANNING; SULFHYDRYL COMPOUNDS;

EID: 84958178683     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.02.044     Document Type: Article

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