Effects of thermal treatment on gel-to-sol transition of edible bird’s nest proteins and quality of its instant product

CHEN Rongfen, ZHANG Wenbin

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 243-252.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (17) : 243-252. DOI: 10.13995/j.cnki.11-1802/ts.047012

Effects of thermal treatment on gel-to-sol transition of edible bird’s nest proteins and quality of its instant product

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(17): 243-252 https://doi.org/10.13995/j.cnki.11-1802/ts.047012

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