Multi-scale insights into distinct thermal gelation mechanisms of chicken and duck egg whites: Aggregation kinetics, protein composition, and network properties

作者：Wei Liu, Mohamed Salama, Lixian Ding, Mahmoud Abou-Elsoud, Zuyue Li, Yifang Yan, Meiyu Liu, Xi Huang · 发表于：Food Hydrocolloids · 年份：2025 · DOI：10.1016/j.foodhyd.2025.112162 · 被引用次数：1 · 研究领域：Proteins in Food Systems、Meat and Animal Product Quality、Microencapsulation and Drying Processes