https://www.selleckchem.com/pr....oducts/NVP-BHG712.ht
The texture and structure of the duck egg white (DEW) gel under salt and heat treatment are crucial to its digestibility. Specifically, the structural changes of food protein gels have been recognized for their potential to regulate in vitro digestion. In this study, the effects of gel characteristics and simulated in vitro gastrointestinal digestion of DEW under combined salt and heat treatment were investigated. With the increase in salting time and temperature, a porous opaque gel with large particles was formed, the moisture cont
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