Effect of microwave-assisted phosphorylation modification on the structural and foaming properties of egg white powder

LWT

Volumn 97, Issue , 2018, Pages 151-156

  Li, Peishan ^a   Sun, Zhuo ^a   Ma, Meihu ^a   Jin, Yongguo ^a   Sheng, Long ^a  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

Author keywords

Albumen; Foam; Phosphorylated; Secondary structure

Indexed keywords

CIRCULAR DICHROISM SPECTROSCOPY; DICHROISM; FLEXIBLE STRUCTURES; FOAMS; FOURIER TRANSFORM INFRARED SPECTROSCOPY; MICROWAVES; PROTEINS; SODIUM COMPOUNDS;

ALBUMEN; CHARACTERISTIC ABSORPTION; FOAMING STABILITIES; PHOSPHORYLATED; PHOSPHORYLATED PROTEINS; SECONDARY STRUCTURES; SODIUM TRIPOLYPHOSPHATE; SURFACE HYDROPHOBICITY;

PHOSPHORYLATION;

EID: 85049328834     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2018.06.055     Document Type: Article

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