Effect and mechanism of protein oxidation on alkaline-induced egg white gel formation

Food Hydrocolloids 2026

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Authors: Jiamei Wang, Na Wu, Yao Yao, Shuping Chen, Lilan Xu, Haoze Du, Yan Zhao, Yonggang Tu

DOI: 10.1016/j.foodhyd.2026.112553

Cited by: 2

References: 47

Fields of Study & Subjects

Proteins in Food Systems Meat and Animal Product Quality Animal Nutrition and Physiology

References 47