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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; Bingxin Yang; Mingyue Lu; Lulu Ma; Jiaying Huo; Fang Geng; Qun Huang; Shijian Dong; Shugang Li
Food Hydrocolloids · Vol. 163 · pp. 111083 · 2025
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2025-06-01
Publication Year2025
Volume163
Pages111083
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2025.111083
SubjectAgricultural and Biological Sciences

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