A review on the formation mechanisms, influencing factors, and applications of the cold-induced gel of egg white protein
📄 英文摘要 English Abstract
Abstract: Egg white protein is a high-quality animal protein source widely used in meat products, flour products, and other food processing fields. The gel is one of the main functional properties of egg white protein, wh...
📄 中文摘要 Chinese Abstract
📋 英文结构化总结 English Structured Summary
摘要整理
Background:
Egg white protein is a high-quality animal protein source widely used in meat products, flour products, and other food processing fields. The gel is one of the main functional properties of egg white protein.
Methods:
N/A - Not provided in the supplied abstract.
Results:
N/A - Not provided in the supplied abstract.
Data Summary:
N/A - Not provided in the supplied abstract.
Conclusions:
N/A - Not provided in the supplied abstract.
Practical Significance:
Egg white protein is widely used in meat products, flour products, and other food processing fields.
📋 中文结构化总结 Chinese Structured Summary
背景:
蛋清蛋白是一种优质动物蛋白来源，广泛应用于肉制品、面粉制品及其他食品加工领域。凝胶化是蛋清蛋白的主要功能特性之一。
方法:
不适用——所供摘要中未提供。
结果:
不适用——所供摘要中未提供。
数据摘要:
不适用——所供摘要中未提供。
结论:
不适用——所供摘要中未提供。
实践意义:
蛋清蛋白广泛应用于肉制品、面粉制品及其他食品加工领域。