Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure

Mechanism study on the improvement of egg white emulsifying characteristic by ultrasound synergized citral: Physicochemical properties, molecular flexibility, protein structure

As a natural emulsifier, egg white protein (EWP) has great interfacial characteristics and high security, and has broad development prospects. This study explored the impact of ultrasound synergized citral (CI) treatment on the microstructure, molecular flexibility and emulsifying property of EWP, a...

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Bibliographic Details
Main Authors: Pei Zhang, Lan Liu, Qun Huang, Shugang Li, Fang Geng, Hongbo Song, Fengping An, Xin Li, Yingmei Wu
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound synergized citral
Egg white protein
Molecular flexibility
Emulsifying property
Microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724003523
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