Heating-cooling bidirectional gelation mechanism for synergistic enhancement of performance in acylated ovalbumin/gellan gum double-network gel

Food Chemistry 2026

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Authors: Jiao Wu, Yunfei Zou, KeShan Wang, Qiujin Zhu, Gan Hu, Yongguo Jin, Yuanyuan Liu

DOI: 10.1016/j.foodchem.2026.148229

Cited by: 1

References: 28

Fields of Study & Subjects

Proteins in Food Systems Hydrogels: synthesis properties applications Supramolecular Self-Assembly in Materials

References 28