Abstract:
Egg-white proteins are extensively utilized as food ingredients due to their excellent gelling properties, while the type and performance of egg- white protein gels are greatly different, as well as the gelation mechanism, due to the greatly different induction ways and conditions. This paper mainly discussed gel formation induced by various treatments and the combination of different treatments, the research progress of thermal-induced and alkali-induced egg-white protein gelation mechanism was emphatically introduced. This review was to provide a reference to further enrich and perfect the theory system on gelation mechanism of egg-white proteins.
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