The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: physicochemical properties, structure and quantitative protein degradation analysis

Publication date: Available online 10 June 2021Source: Food HydrocolloidsAuthor(s): Xuejing Gao, Yao Yao, Na Wu, Mingsheng Xu, Yan Zhao, Yonggang Tu

Source: Food Hydrocolloids - June 12, 2021 Category: Food Science Source Type: research