Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

Food Hydrocolloids

Volumn 60, Issue , 2016, Pages 29-37

  Xiong, Zhouyi ^a   Zhang, Maojie ^a   Ma, Meihu ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

31P NMR; Emulsifying properties; Mechanism; Ovalbumin; Phosphorylation; XPS

Indexed keywords

AMINO ACIDS; DROPS; EMULSIFICATION; EMULSIONS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PARTICLE SIZE; SODIUM COMPOUNDS; X RAY PHOTOELECTRON SPECTROSCOPY;

31P NUCLEAR MAGNETIC RESONANCE; ABSOLUTE VALUES; DRY-HEATING; EMULSIFYING PROPERTY; MEAN DIAMETER; OVALBUMINS; PH VALUE; PHOSPHATE GROUP; SODIUM TRIPOLYPHOSPHATE; VOLUME-WEIGHTED MEANS;

PHOSPHORYLATION;

EID: 84961784274     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.03.007     Document Type: Article

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