Enhanced thermal stability of liquid egg white via disrupting the double-network structure at the initial stage of gelation

作者：Ting Zhang, Lingling Gong, Xilong Zhang, Haojie Xu, Jingbo Liu, Xiaomin Shang · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.117033 · 被引用次数：8 · 研究领域：Proteins in Food Systems、Food Chemistry and Fat Analysis、Polysaccharides Composition and Applications