Impact of egg white protein on mycoprotein gel: Insights into rheological properties, protein structure and Molecular interactions
Mukadaisi Muhedaner, Hadiza Kabir Bako, Guanghong Zhou, Keping Ye
Topics & Concepts
Egg whiteRheologyChemistryFood scienceMaterials scienceComposite materialProteins in Food SystemsMeat and Animal Product QualityMuscle metabolism and nutrition