Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces

Jianwei Zang, Haiting You, S.M. Li, Yuanyuan Zhang, Haixia Xu, Daobang Tang, WU Shao-fu, Yao Yao, Yonggang Tu, Zhongping Yin