Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein

• Main Authors: HUANG MIN, Mao, Yuzhu, Li, Hongliang, YANG HONGSHUN
• Other Authors: DEPT OF CHEMISTRY
• Format: Article
• Language: English
• Published: ELSEVIER SCI LTD 2021
• Subjects: Science & Technology; Physical Sciences; Life Sciences & Biomedicine; Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics; Chemistry; Protein; Polysaccharide; Carrageenan; Rheology; Gelation; Physicochemical property; CLSM; FTIR; POLYSACCHARIDE INTERACTIONS; MYOFIBRILLAR PROTEIN; SECONDARY STRUCTURE; MICROSTRUCTURE; TEXTURE; SPECTROSCOPY; LDL; PH
• Online Access: https://scholarbank.nus.edu.sg/handle/10635/196111
• Institution: National University of Singapore

10.1016/j.foodchem.2021.129972