Inhibiting electrostatic aggregation between ovalbumin/S-ovalbumin and lysozyme to enhance egg white thermal stability

Food Hydrocolloids 2026

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Authors: Xiaohan Zhang, Dekun Meng, Siyao Han, Huajiang Zhang, Hanyu Li, Lina Xu, Xinyi Ju, Mohamed Ghamry, Ahmed M. Rayan

DOI: 10.1016/j.foodhyd.2026.112680

Cited by: 2

References: 40

Fields of Study & Subjects

Proteins in Food Systems Sperm and Testicular Function Protein Interaction Studies and Fluorescence Analysis

References 40