2023peer-reviewed69 citations
Advances in the formation mechanism, influencing factors and applications of egg white gels: A review
Jianwei Zang, Yuanyuan Zhang, Xiaoyang Pan, Da‐Yong Peng, Yonggang Tu, Jiguang Chen +3 more
Trends in Food Science & Technology
Concepts
Egg whiteDisulfide bondDenaturation (fissile materials)Intermolecular forceChemistryBiophysicsHydrophobic effect