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Research Article under-review

Impact of egg white protein on the gelation behavior of pea protein isolate: rheological, structural and molecular characterization

Dongfei Xie, Fanxiang Chen, Yu Tang, Gua Dong

This study investigated the synergistic effects of egg white protein (EWP) incorporation on the gelation properties of pea protein isolate (PPI). Composite PPI-EWP gels and solutions were prepared at ...

European Food Research and Technology 2026-04-21 rs-9262153
Pea protein isolate Egg white protein Gelation Rheological properties
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