Work

Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics

Year: 2025

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.14394

Authors: Zhishuo Zhang, Cuihua Chang, Luping Gu, Yi Wang, Yujie Su, 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

Open Access status: closed

Funders: China Postdoctoral Science Foundation, National Key Research and Development Program of China

Awards: G1092635219, G148404448

OpenAlex ID: W4410828956

FWCI: 1.299

Cites: 51

Cited by: 3

Related to: 10