Egg white protein addition induces protein aggregation and fibrous structure formation of textured wheat gluten
Jing Peng, Ke‐Xue Zhu, Xiao‐Na Guo, Huiming Zhou
Topics & Concepts
Egg whiteChewinessGlutenChemistryWheat glutenProtein aggregationDisulfide bondFood scienceBiochemistryFood composition and propertiesProteins in Food SystemsMuscle metabolism and nutrition