Molecular interactions and structural heterogeneity: Formation mechanism and colloidal properties of the ovomucin-lysozyme heterocomplex

Food Hydrocolloids 2026

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Authors: Yutong Zhang, Jingyi Feng, Cheng Cheng, Yinuo Jin, Zhaohui Yan, Renzhao Zhang, Yudan Zhang, Ting Zhang, Jiayi Liu, Xuanting Liu

DOI: 10.1016/j.foodhyd.2026.112631

Cited by: 0

References: 58

Fields of Study & Subjects

Proteins in Food Systems Polysaccharides Composition and Applications Electrostatics and Colloid Interactions

References 58