Transparency mechanism of egg white thermal-gels induced by molecular morphology of proteins regulated using appropriate pH

作者：Xiaole Xiang, Bowen Yin, Zixiao Li, Xinhong Lu, Xinhong Lu, Yinqun Wu, Shugang Li · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112040 · 被引用次数：7 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides