Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising.

Poult Sci · 2022 · PMC8917288 · PMID 35278755

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a decreasing trendno p-value reported

an increasing trendno p-value reported

The absolute Zeta potential value showed a decreasing trend; however, T 2 and free sulfhydryl group showed an increasing trend first and decreasing trend later, and surface hydrophobicity showed a decreasing trend.

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