Improving emulsion stability based on ovalbumin-carboxymethyl cellulose complexes with thermal treatment near ovalbumin isoelectric point

Ovalbumin (OVA) is an important protein emulsifier. However, it is unstable near the isoelectric point pH, which limits its applications in the food industry. Polysaccharides may be explored to tackle this challenge by improving its pH-dependent instability. In this work, carboxymethyl cellulose (CM...

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Detalles Bibliográficos
Autores principales: Li, Zhenshun, Kuang, Hairui, Yang, Jinchu, Hu, Jie, Ding, Baomiao, Sun, Weiqing, Luo, Yangchao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7044226/
https://www.ncbi.nlm.nih.gov/pubmed/32103081
http://dx.doi.org/10.1038/s41598-020-60455-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7044226/
https://www.ncbi.nlm.nih.gov/pubmed/32103081
http://dx.doi.org/10.1038/s41598-020-60455-y

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