The influence of pH and concentration on the zeta potential, hydrophobicity of OVT and the relationship between its structure and interfacial behaviors
“…59 Similarly, Hu et al , suggested that the molecular flexibility of OVT allowed structural expansion that enhanced natural interactions between hydrophobic groups for improved foam stability. 60 Therefore, these results indicate that OVT helps more in foam stabilization than foam formation.…”
Section: Factors Affecting Foaming Behavior Of Eggsmentioning
In the food industry, egg as an ingredient has been widely utilized in food product development owing to their unique functional properties. The natural foaming ability of egg proteins provides...
“…59 Similarly, Hu et al , suggested that the molecular flexibility of OVT allowed structural expansion that enhanced natural interactions between hydrophobic groups for improved foam stability. 60 Therefore, these results indicate that OVT helps more in foam stabilization than foam formation.…”
Section: Factors Affecting Foaming Behavior Of Eggsmentioning
In the food industry, egg as an ingredient has been widely utilized in food product development owing to their unique functional properties. The natural foaming ability of egg proteins provides...
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