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
Urea (pubchem cid: 1176); Β-me; Disulfide bonds; Acetic acid (pubchem cid: 176); Glutaraldehyde (pubchem cid: 3485); Pew; Intermolecular force; Hydrogen bonding; Sodium dodecyl sulfate (pubchem cid: 3423265); Sodium hydroxide (pubchem cid: 14798); Lf-nmr; Β-mercaptoethanol (pubchem cid: 1567); Esem; Copper sulfate (pubchem cid: 24462); Glycine (pubchem cid: 750); Sodium chloride (pubchem cid: 5234); 5′-dithiobis(2-nitrobenzoic acid) (pubchem cid: 6254); Hydrophobic bonding; Scanning electron microscopy; Disulfide bond; Sds–page; Preserved egg white gel
Language
English
Type
Text; Journal Article

2024-02-28
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