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Functionalized architecture of ovomucin is a key “anchor” for the “skeleton effect” of egg white thermal gel: The role of high molecular weight linear structure and high-level glycosylation

Xin Liu; Lina Wang; Yanting Yang; Hui Ouyang; Ying Gao; Jiaying Huo; Lulu Ma; Shugang Li
Food Hydrocolloids · Vol. 181 · pp. 112981 · 2026
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Bibliographic Information

JournalFood Hydrocolloids
PublisherElsevier
Publication Date2026-12-01
Publication Year2026
Volume181
Pages112981
Document TypeJournal Article
eISSN0268-005X
DOI10.1016/j.foodhyd.2026.112981
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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