Inhibition of the liquefaction of alkali-induced egg white gel by sodium ascorbate.

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第一作者： Yufeng,Jin

第一单位： Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China.

作者： Yufeng,Jin ^[1] ; Yao,Yao ^[1] ; Na,Wu ^[1] ; Huaying,Du ^[1] ; Mingsheng,Xu ^[1] ; Yan,Zhao ^[2] ; Chan,Luo ^[3] ; Yonggang,Tu ^[4]

作者单位： Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China. ^[1] Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: zhaoyan@jxau.edu.cn. ^[2] Jiangxi Shenzhu Tianyuan Food Co., Ltd, Nanchang 330008, China. ^[3] Jiangxi Key Laboratory of Natural Products and Functional Food, Jiangxi Agricultural University, Nanchang 330045, China; Agricultural Products Processing and Quality Control Engineering Laboratory of Jiangxi, Jiangxi Agricultural University, Nanchang 330045, China. Electronic address: tygzy1212@jxau.edu.cn. ^[4]

关键词 Alkali-induced egg white gel Liquidation Microstructure Sodium ascorbate

主题词碱类(Alkalies);抗坏血酸(Ascorbic Acid);蛋白(Egg White);凝胶类(Gels);亲水和疏水相互作用(Hydrophobic and Hydrophilic Interactions)

DOI 10.1016/j.foodchem.2022.132220

PMID 35114621

发布时间 2022-03-02

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准确一般字义偏差语意偏离译文作用小提交