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Effect of different doses of Co-60 gamma-ray irradiation treatment on the micro-rheological and emulsifying properties of liquid egg white
Colloids and Surfaces A: Physicochemical and Engineering Aspects ( IF 4.9 ) Pub Date : 2020-02-01 , DOI: 10.1016/j.colsurfa.2020.124461 Xiaojie Liu , Lichao He , Min Zhang , Shilin Zhao , Fan Yang , Yanhui Liang , Guofeng Jin
Colloids and Surfaces A: Physicochemical and Engineering Aspects ( IF 4.9 ) Pub Date : 2020-02-01 , DOI: 10.1016/j.colsurfa.2020.124461 Xiaojie Liu , Lichao He , Min Zhang , Shilin Zhao , Fan Yang , Yanhui Liang , Guofeng Jin
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Abstract This study investigated the effects of different irradiation doses (0kGy, 1kGy, 3kGy, 5kGy) on the structural and emulsifying properties of egg white protein by studying the egg white protein emulsion particle size, zeta potential, emulsion droplet microstructure, emulsification index, interfacial tension, secondary structure, micro-rheological properties. The results show that after irradiation treatment, the average particle size of the emulsion was significantly (p
中文翻译：
不同剂量Co-60伽马射线辐照处理对液态蛋清微流变特性和乳化特性的影响
摘要 本研究通过研究蛋清蛋白乳剂粒径、zeta 电位、乳滴微结构、乳化指数、界面作用，研究不同辐照剂量（0kGy、1kGy、3kGy、5kGy）对蛋清蛋白结构和乳化性能的影响。张力、二级结构、微观流变特性。结果表明，辐照处理后乳液的平均粒径显着(p
更新日期：2020-02-01
中文翻译：
不同剂量Co-60伽马射线辐照处理对液态蛋清微流变特性和乳化特性的影响
摘要 本研究通过研究蛋清蛋白乳剂粒径、zeta 电位、乳滴微结构、乳化指数、界面作用，研究不同辐照剂量（0kGy、1kGy、3kGy、5kGy）对蛋清蛋白结构和乳化性能的影响。张力、二级结构、微观流变特性。结果表明，辐照处理后乳液的平均粒径显着(p
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