Formation mechanism of ovalbumin gel induced by alkali

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 390-398

  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

Alkali; Disulfide bond; Intermolecular force; Microstructure; Molecular structure; Ovalbumin gel

Indexed keywords

FLUORESCENCE; FLUORESCENCE SPECTROSCOPY; FOURIER TRANSFORM INFRARED SPECTROSCOPY; GELATION; HYDROGEN BONDS; HYDROPHOBICITY; MICROSTRUCTURE; MOLECULES; SPECTROSCOPIC ANALYSIS; SULFUR COMPOUNDS; ULTRAVIOLET SPECTROSCOPY;

ALKALI; DISULPHIDE BONDS; FORMATION MECHANISM; INTER-MOLECULAR FORCES; IONIC BONDS; MICROSTRUCTURE CHARACTERISTICS; OVALBUMIN GEL; OVALBUMINS; STRUCTURE CHANGE; THREE-DIMENSIONAL GELS;

MOLECULAR STRUCTURE;

EID: 84979787348     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.04.041     Document Type: Article

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