Mechanistic insights into gel formation of egg-based yoghurt: The dynamic changes in physicochemical properties, microstructure, and intermolecular interactions during fermentation
- Resource Type
- Article
- Authors
- Zang, Jianwei ; Pan, Xiaoyang ; Zhang, Yuanyuan ; Tu, Yonggang ; Xu, Haixia ; Tang, Daobang ; Zhang, Qingfeng ; Chen, Jiguang ; Yin, Zhongping
- Source
- In Food Research International October 2023 172
- Subject
- Language
- ISSN
- 0963-9969
Highlights •Interpreted the gelation mechanism of egg-based yoghurt using whole egg liquid.•Characterized dynamic changes in texture and rheology during fermentation.•Discovered hydrophobic interactions as the main driving force in yoghurt gelation.•The network structure of egg-based yoghurt gel is maintained by disulfide bonds.