article · Food Hydrocolloids

Construction of mixed gels of yolk granules and salted ovalbumin driven by pH: phase behavior and calcium bioaccessibility

Xueying Wang
Ahmed M. Rayan
Huajiang Zhang
Mohamed Ghamry
Zeyang Wu
Yunze Ma
Yanqiu Ma
Ahmed Mohamed Taha
Nan Zhang
Mohamed Ghamry
Hanyu Li
Ahmed Mohamed Taha

202414 citationsBenha University

In plain language

No abstract is available for this record, so no summary has been generated.

Research topics

Proteins in Food Systems
Polysaccharides Composition and Applications
Meat and Animal Product Quality

Read the original research

This page summarises published work. The authoritative version sits with the publisher.

View on publisher site Record on OpenAlex

DOI: 10.1016/j.foodhyd.2024.110682

Is something wrong with this record? Report it or request removal.

Discussion

Discuss this research

Have you built on this work, tried to replicate it, or seen it applied in practice? Share what you know. Verified researchers and MARATTO™ domain experts can open a discussion, and any member can reply. Contributions are reviewed before they appear.

No discussion yet. Open the first thread.

New to MARATTO™? Create a free account.