Effects of salt and heat treatment on the physicochemical properties, microstructure, secondary structure, and simulated in vitro gastrointestinal digestion of duck egg white.
Xuejing GaoWeibo GuoNa WuYao YaoHuaying DuMingsheng XuYan ZhaoYong-Gang TuPublished in: Journal of the science of food and agriculture (2021)
Heat treatment at 100 °C has a higher in vitro digestibility than at 121 °C. Gels with low hardness, large pores, and rough textures are easier to digest by pepsin and release more peptides. © 2021 Society of Chemical Industry.