Unraveling the impact of protease hydrolysis on the gelation properties of whole egg liquid: physicochemical, textural and structural characteristics
Protease hydrolysis and heating time greatly modulate WEL gel properties. Enzymatic treatment makes gels softer, while longer heating improves hardness and microstructure. These findings can guide tailoring of WEL gel properties for industrial uses like custards by optimizing conditions. © 2025 Society of Chemical Industry.
Authors
- Yujie Su (ORCID: https://orcid.org/0000-0002-6848-3286)
- Luping Gu (ORCID: https://orcid.org/0000-0002-6760-0727)
- Cuihua Chang (ORCID: https://orcid.org/0000-0002-8552-8490)
- Zhishuo Zhang
- Shilong Wang (ORCID: https://orcid.org/0000-0001-9148-3201)
- Junhua Li (ORCID: https://orcid.org/0000-0001-6784-1873)
- Yanjun Yang (ORCID: https://orcid.org/0000-0002-1822-7364)
Institutions
- Jiangnan University (CN)
- Food Research Institute (SK)
- State Key Laboratory of Food Science and Technology (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-05-28
- DOI
- https://doi.org/10.1002/jsfa.14394
- Citations
- 1
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 1.16
Funders
- China Postdoctoral Science Foundation
- National Key Research and Development Program of China