Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics
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Background: Egg proteins are of high quality with excellent gelation properties. This study explored how neutral protease hydrolysis (400, 800, 1200 U g-1) and heating time (10, 20 min) affect whole egg liquid (WEL) gelation, foc... ...
