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Chain reactions of temperature-induced egg white protein amorphous aggregates: Formation, structure and material

Xin Liu1, Ziwei Zhang1, Yujie Chen1

  • 1Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province/ Engineering Research Center of Bio-process, Ministry of Education/ School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China.

Food Chemistry
|August 9, 2024
PubMed

Keywords:
Amorphous aggregatesEgg whiteOvomucinTemperature inductionThermal gel mechanism

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