Changes in physicochemical properties, gel structure and in vitro digestion of marinated egg white gel during braising
Hui Xue, Yonggang Tu, Meng Xu, Mingfu Liao, Wenxiang Luo, Weibo Guo, Guowen Zhang, Yan Zhao
Topics & Concepts
Egg whiteDisulfide bondFood scienceChemistrySpiceBiochemistryElectrical engineeringEngineeringProteins in Food SystemsMicroencapsulation and Drying ProcessesFood composition and properties