Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: Enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure
Xin Liu, Bin Yang, Meng Lü, Lulu Ma, Jiaying Huo, Fang Geng, Qun Huang, Shijian Dong, Shugang Li
Topics & Concepts
Egg whiteWhite (mutation)Thermal stabilityDegree (music)ChemistryBiochemistryOrganic chemistryPhysicsAcousticsGeneProteins in Food SystemsPhytoestrogen effects and researchFood composition and properties