AGRIS - International System for Agricultural Science and Technology

Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling

2016

Zhao, Yan | Chen, Zhangyi | Li, Jianke | Xu, Mingsheng | Shao, Yaoyao | Tu, Yonggang


Bibliographic information
Food chemistry
Volume 203 Pagination 323 - 330 ISSN 0308-8146
Publisher
Elsevier Ltd
Other Subjects
Hydrophobic bonding; Lf-nmr; Disulfide bonds; Β-mercaptoethanol (pubchem cid: 1567); Sodium hydroxide (pubchem cid: 14798); Sodium dodecyl sulfate (pubchem cid: 3423265); Sodium chloride (pubchem cid: 5234); Pew; Intermolecular force; Scanning electron microscopy; Sds–page; Β-me; Esem; Glutaraldehyde (pubchem cid: 3485); Disulfide bond; 5′-dithiobis(2-nitrobenzoic acid) (pubchem cid: 6254); Preserved egg white gel; Glycine (pubchem cid: 750); Copper sulfate (pubchem cid: 24462); Acetic acid (pubchem cid: 176); Hydrogen bonding; Urea (pubchem cid: 1176)
Language
English
Type
Journal Article; Text

2024-02-28
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