Proteomics revealed regulatory mechanisms of pickling alkalinity on yellow preserved egg white gel properties
These findings further revealed the mechanistic basis of alkaline concentration in governing gel quality through structural protein modification, intermolecular interaction regulation, and functional protein expression modulation, providing theoretical guidance for optimizing YPE processing technology. © 2025 Society of Chemical Industry.
Authors
- Shijian Dong
- Jijun Wu (ORCID: https://orcid.org/0000-0001-6400-691X)
- Dezhuang Yu (ORCID: https://orcid.org/0009-0008-7419-6700)
- Jiaying Huo (ORCID: https://orcid.org/0000-0003-0763-2361)
- Qian Zeng
- Bin Yang (ORCID: https://orcid.org/0000-0002-1658-1079)
- Xin Liu (ORCID: https://orcid.org/0009-0006-9077-4756)
- Qin Wang (ORCID: https://orcid.org/0000-0002-4955-1490)
- Shugang Li (ORCID: https://orcid.org/0000-0002-0912-6641)
- Zhongxing Ye
Institutions
- Anhui University (CN)
- Hefei University of Technology (CN)
- Poultry Research Institute (CN)
- Guangdong Food Industry Research Institute (CN)
- Haier Group (China) (CN)
- Hai Kang Life (China) (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-09-27
- DOI
- https://doi.org/10.1002/jsfa.70214
- Primary Topic
- Proteins in Food Systems
- Type
- article
- Field-Weighted Citation Impact
- 0.00