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Dynamic High Pressure Micro-fluidization Effects on Structure and Physico-chemical Properties of Egg White Protein |
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| Authors: | TU Zong-cai WANG Hui LIU Cheng-mei LIU Guang-xian CHEN Gang Roger Ruan State Key Laboratory of Food Science Technology Nanchang University Nanchang P R China |
| Institution: | TU Zong-cai1*,WANG Hui1,LIU Cheng-mei1,LIU Guang-xian1,CHEN Gang1 and Roger Ruan1,2 1. State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,P. R. China,2. Department of Bioproducts and Biosystems Engineering and Department of Food Science & Nutrition,University of Minnesota,USA |
| Abstract: | |
| Keywords: | Egg white Mean particle size Denaturation enthalpyl Sulfhydryl groups Hydrophobicity |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |