- Article
The Thermodynamic and Gelation Properties of Ovalbumin and Lysozyme
- Lifeng Wang,
- Rongcheng Li,
- Siyi Lv,
- Yulin Liu,
- Shuaifu Fang,
- Jingnan Zang,
- Mingmin Qing and
- Yujie Chi
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 variou...

