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References from Effect of diet composition on egg white heat-induced gel properties of Roman laying hens: from phenomenon, substance, structure to mechanism. Local targets link to admitted publications; unresolved targets remain external evidence.
The golden egg: nutritional value, bioactivities, and emerging benefits for human health
10.3390/nu11030684 · 2019 · External reference
Emulsifying properties of egg proteins: influencing factors, modification techniques, and applications
10.1111/1541-4337.70004 · 2024 · External reference
Modification methods and applications of egg protein gel properties: a review
10.1111/1541-4337.12907 · 2022 · External reference
The health benefits of egg protein
10.3390/nu14142904 · 2022 · External reference
Eggs as an affordable source of nutrients for adults and children living in food-insecure environments
10.1093/nutrit/nuab019 · 2022 · External reference
An overview of the functional properties of egg white proteins and their application in the food industry
10.1016/j.foodhyd.2022.108183 · 2023 · External reference
Theanine improves the gelation of soy protein isolate by modifying protein conformation and enhancing molecular interaction
10.1016/j.foodhyd.2024.110109 · 2024 · External reference
Enhancement of the rheological, 3D printing, and digestive properties of minced meat by egg white protein isolate-curcumin nanocomplex
10.1016/j.lwt.2025.117534 · 2025 · External reference
Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
10.1016/j.foodres.2024.115071 · 2024 · External reference
Tailoring an egg white protein double network emulsion gel as a novel fat substitute for improving freeze-thaw stability of minced meat gel
10.1016/j.foodhyd.2024.109763 · 2024 · External reference
Ohmic baking of gluten-free bread: role of non-gluten protein on GF bread structure and properties
10.1111/ijfs.16206 · 2023 · External reference
Influence of heat treatment and egg matrix on the physicochemical and allergenic properties of egg custard
10.1111/1750-3841.15065 · 2020 · External reference
Gelation properties of egg white proteins: a review
10.1080/87559129.2023.2279587 · 2024 · External reference
Effects of dietary protein-oxidized soybean meal and quercetin on gel properties, microstructure, molecular structure and proteomics of egg white in laying hens
10.1016/j.foodchem.2025.143666 · 2025 · External reference
Heat-induced gel properties and gastrointestinal digestive properties of egg white produced by hens fed with selenium-enriched yeast
10.1016/j.foodchem.2021.130712 · 2022 · External reference
Water holding capacity of sodium-reduced chicken breast myofibrillar protein gel as affected by combined CaCl2 and high-pressure processing
10.1111/ijfs.14313 · 2020 · External reference
Quantitative N-glycoproteomic analyses provide insights into the effects of thermal processes on egg white functional properties
10.1016/j.foodchem.2020.128252 · 2021 · External reference
Formation mechanism of high-viscosity gelatinous egg white among “Fenghuang egg”: phenomenon, structure, and substance composition
10.1016/j.ijbiomac.2022.07.089 · 2022 · External reference
Elucidating the synergistic mechanism of dextran and polyphenols in modulating thermal aggregation behavior and gel properties of myofibrillar protein induced by high temperature
10.1016/j.foodhyd.2026.112423 · 2026 · External reference
Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: gel properties, structure and quantitative proteome analysis
10.1016/j.foodhyd.2020.105873 · 2020 · External reference
Potential role of ovomucin in the “skeleton effect” of egg white thermal gel: enhancing the cross-linking degree of egg white protein and the stability of the thermal gel network structure
10.1016/j.foodhyd.2025.111083 · 2025 · External reference
Ovomucin may be the key protein involved in the early formation of egg-white thermal gel
10.1016/j.foodchem.2021.130596 · 2022 · External reference
Modification of heat-induced whey protein gels by basic amino acids
10.1016/j.foodhyd.2019.105397 · 2020 · External reference
Dose-effect relationship and molecular mechanism of cellulose nanocrystals improving the gel properties of pea protein isolate
10.1016/j.foodhyd.2024.109750 · 2024 · External reference
Remodeling mechanism of gel network structure of soy protein isolate amyloid fibrils mediated by cellulose nanocrystals
10.1016/j.carbpol.2024.121919 · 2024 · External reference
Regulation of different copper salts on alkali-induced egg white gels: physicochemical characteristics, microstructure and protein conformation
10.1016/j.foodchem.2023.137346 · 2024 · External reference
Insight into the improvement mechanism of gel properties of pea protein isolate based on the synergistic effect of cellulose nanocrystals and calcium ions
10.1016/j.foodchem.2024.138975 · 2024 · External reference
Different commercial soy protein isolates and the characteristics of Chiba tofu
10.1016/j.foodhyd.2020.106115 · 2021 · External reference
Ultrasound-assisted ethanol induced gelation of egg white: effects on gel properties, water distribution and microstructure
10.1016/j.ultsonch.2025.107482 · 2025 · External reference
Characteristics of exopolysaccharides-egg white protein composite gel and its application in low-fat sausage
10.1016/j.fochx.2025.102290 · 2025 · External reference
Carboxymethyl chitosan-induced modification of the structure and regulation of the thermal aggregation of pleurotus eryngii protein fractions to improve gel properties
10.1016/j.carbpol.2025.124116 · 2025 · External reference
Insight into the mechanism of gel properties, microstructure and flavor of surimi gels improved by wheat bran with different particle sizes
10.1016/j.foodres.2024.115601 · 2025 · External reference
Regulatory mechanism of cellulose nanocrystal from tea residue in coordination with calcium ions on the thermal gelation of pea protein amyloid fibrils
10.1016/j.foodhyd.2025.111258 · 2025 · External reference
Preparation of silk fibroin/hyaluronic acid composite hydrogel based on thiol-ene click chemistry
10.3724/zdxbyxb-2022-0702 · 2023 · External reference
Modification of myofibrillar protein using combined chicken breast and soybean protein isolate for improving gel properties: protein structure and intermolecular interactions
10.1016/j.foodhyd.2025.111215 · 2025 · External reference
Comparative study on the effect of different salts on surimi gelation and gel properties
10.1016/j.foodhyd.2023.108982 · 2023 · External reference
Differentiating the effects of hydrophobic interaction and disulfide bond on the myofibrillar protein emulsion gels at the high temperature and the protein interfacial properties
10.1016/j.foodchem.2023.135472 · 2023 · External reference