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International Journal of Food Properties Volume 27, 2024 - Issue 1
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Research Article

Comparative investigation of various protein or protein-based powders addition on texture properties of egg white and yolk gels

Yan Daia Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing, PR ChinaORCID Iconhttps://orcid.org/0000-0002-9455-9774View further author information
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Guo-Xing Caia Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing, PR China;b Chongqing (Changshou) Industrial Technology Research Institute of Green Chemical and New Material, Chongqing, PR ChinaView further author information
,
Yu Lianga Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing, PR ChinaView further author information
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Zi-Ying Hea Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing, PR ChinaView further author information
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Ying Zhanga Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing, PR ChinaView further author information
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Chun-Hong Lic Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, PR ChinaCorrespondence[email protected]
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Hai-Jun Changd College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing Technology and Business University, Chongqing, PR ChinaCorrespondence[email protected]
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Pages 870-882 | Received 10 Dec 2023, Accepted 05 Jun 2024, Published online: 15 Jun 2024

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