Mechanism of ultrasound and tea polyphenol assisted ultrasound modification of egg white protein gel

In order to improve the characteristics of egg white protein gel and the stability of egg white protein gel products. In this work, the changes of the texture, physicochemical properties, secondary structure and microstructure of ultrasound modified egg white protein gel (UEP) and tea polyphenols (T...

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Detalles Bibliográficos
Autores principales: Xue, Hui, Tu, Yonggang, Zhang, Guowen, Xin, Xiaojuan, Hu, Hui, Qiu, Wei, Ruan, Dandan, Zhao, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Short Communication
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8649899/
https://www.ncbi.nlm.nih.gov/pubmed/34871909
http://dx.doi.org/10.1016/j.ultsonch.2021.105857

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8649899/
https://www.ncbi.nlm.nih.gov/pubmed/34871909
http://dx.doi.org/10.1016/j.ultsonch.2021.105857

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