Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
Jianwei Zang, Yuanyuan Zhang, Xiaoyang Pan, Da‐Yong Peng, Yonggang Tu, Jiguang Chen, Qing‐Feng Zhang, Daobang Tang, Zhongping Yin
Topics & Concepts
Egg whiteDisulfide bondDenaturation (fissile materials)Intermolecular forceChemistryBiophysicsHydrophobic effectChemical engineeringBiochemistryMoleculeOrganic chemistryBiologyNuclear chemistryEngineeringProteins in Food SystemsMuscle metabolism and nutritionMicroencapsulation and Drying Processes