Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate

Published 2016 View Full Article

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Title
Emulsifying properties of ovalbumin: Improvement and mechanism by phosphorylation in the presence of sodium tripolyphosphate
Authors
Keywords
Ovalbumin, Phosphorylation, Emulsifying properties, P NMR, XPS, Mechanism
Journal
FOOD HYDROCOLLOIDS
Volume 60, Issue -, Pages 29-37
Publisher
Elsevier BV
Online
2016-03-10
DOI
10.1016/j.foodhyd.2016.03.007

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