The Thermodynamic and Gelation Properties of Ovalbumin and Lysozyme
Ovalbumin (OVA) and lysozyme (LYZ) are the predominant globular proteins in egg white and play a crucial role in influencing thermal stability and colloidal behavior. In this study, the thermal and conformational stability of OVA and LYZ under various physicochemical conditions including pH (5–9), p...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
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| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/11/6/470 |
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