Enhanced thermal stability of liquid egg white via disrupting the double-network structure at the initial stage of gelation
Ting Zhang, Lingling Gong, Xilong Zhang, Haojie Xu, Jingbo Liu, Xiaomin Shang
Topics & Concepts
Egg whiteThermal stabilityStage (stratigraphy)ChemistryNetwork structureWhite (mutation)ThermalChemical engineeringFood scienceThermodynamicsOrganic chemistryComputer scienceBiologyPhysicsBiochemistryEngineeringPaleontologyMachine learningGeneProteins in Food SystemsFood Chemistry and Fat AnalysisPolysaccharides Composition and Applications