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


书目信息
Food chemistry
203 页码 323 - 330 ISSN 0308-8146
出版者
Elsevier Ltd
其它主题
Pew; Acetic acid (pubchem cid: 176); Sodium chloride (pubchem cid: 5234); Urea (pubchem cid: 1176); Disulfide bonds; Glutaraldehyde (pubchem cid: 3485); Β-me; Lf-nmr; Intermolecular force; Scanning electron microscopy; Sodium dodecyl sulfate (pubchem cid: 3423265); Β-mercaptoethanol (pubchem cid: 1567); Sds–page; Preserved egg white gel; Hydrophobic bonding; Esem; Hydrogen bonding; 5′-dithiobis(2-nitrobenzoic acid) (pubchem cid: 6254); Sodium hydroxide (pubchem cid: 14798); Copper sulfate (pubchem cid: 24462); Glycine (pubchem cid: 750); Disulfide bond
语言
英语
类型
Text; Journal Article

2024-02-28
MODS