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

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

10.1016/j.foodchem.2021.129972

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Bibliographic Details
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
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Institution:	National University of Singapore
Language:	English

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Summary:	10.1016/j.foodchem.2021.129972