Regulation of solubility and thermal stability for egg white proteins via alkaline heat treatment: A new insight into protein conformation and interactions at the nanoscale
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Thermal aggregation limits the use of egg white proteins in heat processed, high protein systems. A microenvironment reconstruction strategy was developed by adjusting pH (9.5-10.5) and protein concentration (1-3%, w/v) during preheating. Alkaline thermal pret... ...
