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Gelation behavior and formation mechanism of ovalbumin gel induced by heat–alkali synergy

Hao Zheng; Song Yang; Yao Yao; Na Wu; Yan Zhao; Yonggang Tu
Food Chemistry · Vol. 519 · pp. 149528 · 2026
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2026-08-01
Publication Year2026
Volume519
Pages149528
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2026.149528
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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