FFood Hydrocolloids3/21/2026Inhibiting electrostatic aggregation between ovalbumin/S-ovalbumin and lysozyme to enhance egg white thermal stabilityXiaohan Zhang·Ahmed M. Rayan·Dekun Meng·Xinyi Ju·Hanyu Li·Huajiang Zhang·Mohamed Ghamry·Lina Xu·Siyao HanRead at Food HydrocolloidsTagsProteins in Food SystemsFood Science
