The moisture-releasing effect of lysozyme and its differential regulation of the thermal gelation properties of egg white in combination with arginine/lysine

Food Hydrocolloids 2026

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Authors: Jingnan Zang, Mingmin Qing, Yujie Chi, Yuan Chi
DOI: 10.1016/j.foodhyd.2026.112956
Cited by: 1
References: 41

Fields of Study & Subjects

Proteins in Food Systems Protein Hydrolysis and Bioactive Peptides Animal Nutrition and Physiology

Publication details

Journal / source
Food Hydrocolloids
Publisher
Elsevier BV
Volume
181
Pages
112956–112956
Publication date
5 June 2026
Language
EN