Modification methods and applications of egg protein gel properties: A review.
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DOI: 10.1111/1541-4337.12907
Abstract: Egg protein (EP) has a variety of functional properties, such as gelling, foaming, and emulsifying. The gel characteristics provide a foundation for applications in the food industry and research on EP. The proteins denature and… read more here.
Keywords: modification; food; modification methods; properties review ... See more keywords