Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties
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DOI: 10.1016/j.lwt.2019.108778
Abstract: Abstract Ovalbumin (OVA) is widely used in the food industry due to its good emulsifying properties. However, polyphenols and polysaccharides in food may influence the interfacial properties of OVA. In our work, carboxymethylcellulose (CMC) and… read more here.
Keywords: tannic acid; emulsifying properties; carboxymethylcellulose interaction; influence carboxymethylcellulose ... See more keywords