Work

Lactic acid bacteria fermentation–induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture

Year: 2024

Type: article

Source: Journal of Food Science

DOI: 10.1111/1750-3841.17327

Authors: Cuihua Chang, Xinyang Shen, Yi Wang, Zhen Wei, Yujie Su, Luping Gu, Yanjun Yang, Junhua Li

Institutions: Jiangnan University, State Key Laboratory of Food Science and Technology

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: National Key Research and Development Program of China

Award: G148404448

OpenAlex ID: W4403047658

FWCI: 0.779

Cites: 33

Cited by: 4

Related to: 10