Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
Jinqiu Wang, Xin Liu, Shugang Li, Hongliang Ye, Wei Luo, Qun Huang, Fang Geng
Topics & Concepts
OvotransferrinEgg whiteOvalbuminLysozymeChemistryMucinBiochemistryFood scienceBiologyImmunologyAntigenProteins in Food SystemsMeat and Animal Product QualityMicroencapsulation and Drying Processes