Functionalized architecture of ovomucin is a key “anchor” for the “skeleton effect” of egg white thermal gel: The role of high molecular weight linear structure and high-level glycosylation

Food Hydrocolloids 2026

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Authors: Xin Liu, Lina Wang, Yi Yang, Hui Ouyang, Ying Gao, Jiaying Huo, Lulu Ma, Shugang Li

DOI: 10.1016/j.foodhyd.2026.112981

Cited by: 1

References: 48

Fields of Study & Subjects

Polysaccharides and Plant Cell Walls Seaweed-derived Bioactive Compounds Glycosylation and Glycoproteins Research

References 48