Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: Gel properties, structure and quantitative proteome analysis
Xin Liu, Jinqiu Wang, Qun Huang, Lei Cheng, Ren‐You Gan, Lili Liu, Di Wu, Hanmei Li, Lianxin Peng, Fang Geng
Topics & Concepts
Egg whiteOvotransferrinChemistryDenaturation (fissile materials)MicrostructureProteomeChromatographyBiophysicsFood scienceCrystallographyBiochemistryBiologyNuclear chemistryMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides