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What is Catalogue record about?
Tea polyphenols on emulsifying and antioxidant properties of egg white protein at acidic and neutral pH conditions 1 1 Introduction 1 2 Materials and methods 2 2.1 Materials 2 2.2 EWP–TP complexes preparation 2 2.3 Physicochemical properties 2 2.4 Moisture distribution 2 2.5 Fluorescence quenching assay 2 2.6 Structural characterization 2 2.6.1 Particle size and isoelectric point determination 2 2.6.2 Surface hydrophobicity 2 2.6.3 Circular dichroism 3 2.7 Statistical analysis 3 3 Results and discussion 3 3.1 Emulsifying property analysis 3 3.2 Antioxidant activity analysis 3 3.3 Water state and distribution analysis 3 3.4 Affinity analysis of TP to EWP 4 3.5 Particle size and isoelectric points analysis 5 3.6 Surface hydrophobicity analysis 5 3.7 Secondary structural contents analysis 5 4 Conclusion 6 CRediT authorship contribution statement 6 Acknowledgments 6 References 6
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- Language
- EN
- Category
- nonfiction
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