Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating

Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating

We have improved the water-holding capacity and gelation properties of egg white gels by combining glycosylation with alkaline-heating. A comprehensive evaluation was conducted, encompassing parameters such as color, texture, water-holding capacity (WHC), intermolecular forces, secondary structure,...

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Bibliographic Details
Main Authors: Yang Ye, Xinyue Gou, Guixiang Jia, Jingyu Xiang, Anjiao Li, Yang Wang
Format: Article
Language:English
Published: Taylor & Francis Group 2025-12-01
Series:International Journal of Food Properties
Subjects:
Egg white gel
glycosylation
color
gel properties
protein secondary structure
Online Access:https://www.tandfonline.com/doi/10.1080/10942912.2025.2471969
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