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Combined effects of NaOH, NaCl, and heat on the characteristics of ovalbumin gel and the exploration of the mechanism of transparent gel formation

Hui Xue; Tianfeng Han; Guowen Zhang; Xiaobo Hu; Ruiling Li; Huilan Liu; Rui Li; Yonggang Tu; Yan Zhao
Food Hydrocolloids · Vol. 140 · pp. 108589 · 2023
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2023-07-01
Publication Year2023
Volume140
Pages108589
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2023.108589
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1986-09-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/0268005X
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