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Characteristics of intermolecular forces, physicochemical, textural and microstructural properties of preserved egg

Minmin Ai1, Quan Zhou1, Shanguang Guo1

  • 1College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Food Chemistry
|January 18, 2020
PubMed

Keywords:
8-aniline-1-naphthalenesulfonic acid (PubChem CID1369)Beta mercaptoethanol (PubChem CID57654402)Ca(OH)(2)Correlation analysisMicrostructurePhysicochemical propertiesPreserved egg whiteSodium dodecyl sulfate (PubChem CID24896369)Sodium hydroxide (PubChem CID14798)

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