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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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

id	sg-nus-scholar.10635-196111
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spelling	sg-nus-scholar.10635-1961112021-08-10T13:21:44Z Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein HUANG MIN Mao, Yuzhu Li, Hongliang YANG HONGSHUN DEPT OF CHEMISTRY DEPT OF PHYSICS 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 10.1016/j.foodchem.2021.129972 FOOD CHEMISTRY 360 2021-08-10T00:28:47Z 2021-08-10T00:28:47Z 2021-10-30 2021-08-09T17:24:04Z Article HUANG MIN, Mao, Yuzhu, Li, Hongliang, YANG HONGSHUN (2021-10-30). Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein. FOOD CHEMISTRY 360. ScholarBank@NUS Repository. https://doi.org/10.1016/j.foodchem.2021.129972 0308-8146 1873-7072 https://scholarbank.nus.edu.sg/handle/10635/196111 en ELSEVIER SCI LTD Elements
institution	National University of Singapore
building	NUS Library
continent	Asia
country	Singapore Singapore
content_provider	NUS Library
collection	ScholarBank@NUS
language	English
topic	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
spellingShingle	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 HUANG MIN Mao, Yuzhu Li, Hongliang YANG HONGSHUN Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
description	10.1016/j.foodchem.2021.129972
author2	DEPT OF CHEMISTRY
author_facet	DEPT OF CHEMISTRY HUANG MIN Mao, Yuzhu Li, Hongliang YANG HONGSHUN
format	Article
author	HUANG MIN Mao, Yuzhu Li, Hongliang YANG HONGSHUN
author_sort	HUANG MIN
title	Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
title_short	Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
title_full	Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
title_fullStr	Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
title_full_unstemmed	Kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
title_sort	kappa-carrageenan enhances the gelation and structural changes of egg yolk via electrostatic interactions with yolk protein
publisher	ELSEVIER SCI LTD
publishDate	2021
url	https://scholarbank.nus.edu.sg/handle/10635/196111
_version_	1707774536889401344

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

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