
Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
Keywords: کلرید سدیم (PubChem CID: 5234); 8-Anilino-1-naphthalenesulfonate (PubChem CID: 1,549,065); Sodium hydroxide (PubChem CID: 14,798); Sodium chloride (PubChem CID: 5234); Egg white; Surface hydrophobicity; Zeta potential; Rheology characteristics; Texture profile;