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What is Heat Impact on Egg White Protein Stability about?

This document discusses two studies on the effect of heat on egg white albumin proteins. The first study analyzed how adding egg white albumin protein to PEO solutions affected electrospinning properties like fiber morphology, thermal properties, and wettability under different concentrations and pH conditions. It found that up to 75% protein could be incorporated and fiber diameter ranged from 200-400 nm, with pH mainly affecting morphology. The second study used UV-VIS spectroscopy and capillary electroph

Author

Meelad Sultan

Language

EN