FFood Hydrocolloids3/27/2026Malic acid-driven pH regulation combined with β-alanine in controlling heat-stressed egg white proteins: Dual-function inhibition of thermal aggregation and enhancement of interfacial propertiesMingmin Qing·Yuan Chi·Jingnan Zang·Yaotong Liu·Yujie ChiRead at Food HydrocolloidsTagsProteins in Food SystemsFood ScienceAgrégationEgg whiteMalic acidThermalWhite (mutation)
