Influence mechanisms of linoleic acid and oleic acid on the gel properties of egg yolk protein.
Xinyuan HuangXin LiYufeng ZhangXiefei LiPei ZhangHongbo SongQun HuangGuiming FuPublished in: Journal of the science of food and agriculture (2024)
Both fatty acids improved the gel properties of EY protein. At the same addition level, OA was superior to LA in improving gel properties. The present study provides a theoretical underpinning for the sensible application of unsaturated fatty acids in improving EY gel properties. © 2024 Society of Chemical Industry.