{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,25]],"date-time":"2026-09-25T13:58:42Z","timestamp":1790344722072,"version":"4.1.0"},"reference-count":32,"publisher":"Wiley","issue":"11","license":[{"start":{"date-parts":[[2024,9,30]],"date-time":"2024-09-30T00:00:00Z","timestamp":1727654400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100012166","name":"National Key Research and Development Program of China","doi-asserted-by":"publisher","award":["2022YFD2101004"],"award-info":[{"award-number":["2022YFD2101004"]}],"id":[{"id":"10.13039\/501100012166","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,11]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Egg white (EW), a rich protein source, holds promise for creating a high\u2010protein, low\u2010fat gel product. However, browning issues during heating and sterilization have hindered its wider application. In this study, lactic acid bacteria fermentation was employed to eliminate reducing sugar in EW, and its impact on the molecular structure and gelling properties was explored. The results revealed that fermentation would trigger protein structural unfolding and aggregation, evident from higher fluorescence intensity and enlarged protein particle diameters, resulting in the decrease in gelling hardness. In comparison,\n                      <jats:italic>Streptococcus thermophilus<\/jats:italic>\n                      \u2013fermented EW (under 6\u00a0\u00d7\u00a010\n                      <jats:sup>8<\/jats:sup>\n                      \u00a0CFU\/mL incubation rate, fermented for 6\u00a0h) exhibited the highest gel hardness, ascribed to the relatively weaker structure transformation, with high water holding capacity and stronger intermolecular hydrophobic interaction. To further enhance the gelling properties of fermented EW, membrane concentration treatment was applied, exhibiting superior characteristics in appearance, aroma, and taste. In summary, lactic acid bacteria fermentation and concentration are feasible solutions to improve appearance and texture of EW gels simultaneously. The research findings offer eco\u2010friendly and practical strategies for enhancing the quality of EW gels, providing valuable theoretical insights for the development of innovative, texture\u2010rich, and healthy nutritional foods.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17327","type":"journal-article","created":{"date-parts":[[2024,9,30]],"date-time":"2024-09-30T23:28:51Z","timestamp":1727738931000},"page":"7083-7094","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Lactic acid bacteria fermentation\u2013induced egg white protein structure deformation influencing gelling properties, with membrane concentration as a strategy to improve texture"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8552-8490","authenticated-orcid":false,"given":"Cuihua","family":"Chang","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan University  Wuxi Jiangsu P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinyang","family":"Shen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan University  Wuxi Jiangsu P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yi","family":"Wang","sequence":"additional","affiliation":[{"name":"Xinjiang Xipa Health Food Co., Ltd., Border Economic Cooperation Zone  Bozhou Xinjiang P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhen","family":"Wei","sequence":"additional","affiliation":[{"name":"Xinjiang Xipa Health Food Co., Ltd., Border Economic Cooperation Zone  Bozhou Xinjiang P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yujie","family":"Su","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan University  Wuxi Jiangsu P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6760-0727","authenticated-orcid":false,"given":"Luping","family":"Gu","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan University  Wuxi Jiangsu P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanjun","family":"Yang","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan University  Wuxi Jiangsu P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junhua","family":"Li","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology and School of Food Science and Technology Jiangnan University  Wuxi Jiangsu P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,9,30]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.3382\/ps.2013\u201003391"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2010.500234"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4046"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106569"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.11897"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.107003"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105224"},{"issue":"5","key":"e_1_2_8_9_1","first-page":"67","article-title":"Quantitative analysis of gelation in egg protein systems","volume":"38","author":"Gossett P. W.","year":"1984","journal-title":"Food Technology"},{"key":"e_1_2_8_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2017.04.075"},{"key":"e_1_2_8_11_1","doi-asserted-by":"publisher","DOI":"10.3168\/jds.S0022\u20100302(44)92645\u20107"},{"key":"e_1_2_8_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/01932691.2021.1880431"},{"key":"e_1_2_8_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.11.022"},{"key":"e_1_2_8_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105507"},{"key":"e_1_2_8_15_1","doi-asserted-by":"publisher","DOI":"10.3382\/ps.0602071"},{"key":"e_1_2_8_16_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.6b02674"},{"key":"e_1_2_8_17_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15617"},{"key":"e_1_2_8_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2017.01.018"},{"key":"e_1_2_8_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106149"},{"key":"e_1_2_8_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2019.04.003"},{"issue":"6","key":"e_1_2_8_21_1","first-page":"1651","article-title":"Heat\u2010induced aggregation of lysozyme with ovotransferrin","volume":"55","author":"Matsudomi N.","year":"1991","journal-title":"Agricultural and Biological Chemistry"},{"key":"e_1_2_8_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.134299"},{"key":"e_1_2_8_23_1","doi-asserted-by":"publisher","DOI":"10.20870\/productions\u2010animales.2010.23.2.3303"},{"key":"e_1_2_8_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2018.01.001"},{"key":"e_1_2_8_25_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0300083"},{"key":"e_1_2_8_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.128163"},{"key":"e_1_2_8_27_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf00092a028"},{"key":"e_1_2_8_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130596"},{"key":"e_1_2_8_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2021.102873"},{"key":"e_1_2_8_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.05.023"},{"key":"e_1_2_8_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2021.01.044"},{"key":"e_1_2_8_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.04.064"},{"key":"e_1_2_8_33_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.16024"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.17327","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T11:11:52Z","timestamp":1762168312000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.17327"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,9,30]]},"references-count":32,"journal-issue":{"issue":"11","published-print":{"date-parts":[[2024,11]]}},"alternative-id":["10.1111\/1750-3841.17327"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.17327","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,9,30]]},"assertion":[{"value":"2024-04-19","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-08-05","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-09-30","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}