Fabrication and Characterization of the Egg-White Protein Chitosan Double-Layer Emulsion

Egg-white protein has an abundance of hydrophobic amino acids and could be a potential emulsifier after modification. Here, egg-white protein was modified via ultrasonic and transglutaminase treatments to destroy the globular structure. The egg-white protein gel particles (EWP-GPs) were prepared and...

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Detalles Bibliográficos
Autores principales: Pan, Qingmei, Zhang, Zhipeng, Wu, Ruifang, Guo, Danjun, Xu, Wei, Wang, Hongxun, Yi, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9503630/
https://www.ncbi.nlm.nih.gov/pubmed/36144772
http://dx.doi.org/10.3390/molecules27186036

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9503630/
https://www.ncbi.nlm.nih.gov/pubmed/36144772
http://dx.doi.org/10.3390/molecules27186036

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