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Insight into dairy casein implications that enhance egg white proteins' thermodynamic and microrheological functions

Mohamed Salama1, Mostafa Gouda2, Mahmoud Abou-Elsoud3

  • 1Hubei Hongshan Laboratory, College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; Dairy Department, Food Industries and Nutrition Research Institute, National Research Centre, Dokki 12622, Cairo, Egypt.

Food Chemistry
|March 29, 2025
PubMed

Keywords:
Intermolecular dynamic interactionsProtein thermal stabilizersProtein-protein complexmicro-rheology

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