Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces

Zang, Jianwei; You, Haiting; Li, Shaochong; Zhang, Yuanyuan; Xu, Haixia; Tang, Daobang; Wu, Shaofu; Yao, Yao; Tu, Yonggang; Yin, Zhongping

doi:10.1016/j.fbio.2023.103318

Food Bioscience

2023

DOI: 10.1016/j.fbio.2023.103318

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Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces

Jianwei Zang,

Haiting You,

Shaochong Li

et al.

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Cited by 5 publications

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Interpreting the “twice gelation” mechanism of a novel egg-based yoghurt through the dynamics of rheology, microstructure, and intermolecular forces

Cited by 5 publications

References 36 publications

Gelation of polymer solutions as a rheological phenomenon (mechanisms and kinetics)

Gelation of polymer solutions as a rheological phenomenon (mechanisms and kinetics)

Egg white fermentation by lactic acid bacteria: Effects on gel characteristics and preliminary investigation of suitable genera

Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt

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