{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T02:06:42Z","timestamp":1788919602090,"version":"build-2803163510"},"reference-count":77,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2026,8,10]],"date-time":"2026-08-10T00:00:00Z","timestamp":1786320000000},"content-version":"vor","delay-in-days":9,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Texture Studies"],"published-print":{"date-parts":[[2026,8]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    In this study, we evaluated how varying concentrations of two exogenous proteins, egg white protein (EWP) and whey protein isolate (WPI) influence heat\u2010induced aggregation and gelation of cod myofibrillar proteins (MPs). Addition of exogenous proteins enhanced the MP solubility and surface hydrophobicity while reducing the turbidity and total sulfhydryl levels. These physicochemical changes occurred during heating in three kinetic phases, an initial rapid phase (0\u201330\u2009min), a slower transitional phase (30\u201360\u2009min), and a second rapid aggregation phase (70\u201390\u2009min) until equilibrium was reached. Dynamic rheology revealed that EWP enhanced\n                    <jats:italic>G<\/jats:italic>\n                    \u2032 at moderate concentrations but reduced it at higher levels, while WPI caused a progressive decline in\n                    <jats:italic>G<\/jats:italic>\n                    \u2032 with increasing concentration. Gel property analysis showed that EWP\u2010M (MP:EWP\u2009=\u20092:14) produced the highest gel strength, whereas WPI\u2010L (MP:WPI\u2009=\u20091:15) resulted in the lowest cooking loss and highest water\u2010holding capacity (WHC). WPI\u2010containing systems exhibited slightly lower gel strength but showed improved water retention and a uniform microstructure. Notably, a 1:1 EWP\u2010WPI combination showed synergistic network solubility, hydrophobic exposure, and uniform microstructure, leading to high gel strength with minimal cooking loss and maximum WHC. Mechanistically, EWP acted as a structural enhancer, promoting gel network strengthening and increased rigidity, whereas WPI functioned primarily as a filler, enhancing water retention and reducing structural heterogeneity. These findings offer key insights into MP\/EWP\u2010WPI interactions and support the optimization of composite protein gel systems.\n                  <\/jats:p>","DOI":"10.1111\/jtxs.70106","type":"journal-article","created":{"date-parts":[[2026,8,11]],"date-time":"2026-08-11T04:50:56Z","timestamp":1786423856000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Modulation of Cod Myofibrillar Protein Gels by Egg White and Whey Proteins: From Aggregation Kinetics to Gel Mechanics"],"prefix":"10.1111","volume":"57","author":[{"given":"Safia","family":"Aslam","sequence":"first","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health Beijing Technology &amp; Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinjin","family":"Xing","sequence":"additional","affiliation":[{"name":"Institute of Agricultural Product Development and Food Science Xizang Academy of Agricultural and Animal Husbandry Sciences  Lhasa China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hui","family":"Tao","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health China Agriculture University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaojie","family":"Zhang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health Beijing Technology &amp; Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pengjie","family":"Wang","sequence":"additional","affiliation":[{"name":"Department of Nutrition and Health China Agriculture University  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3583-4112","authenticated-orcid":false,"given":"Zhihua","family":"Pang","sequence":"additional","affiliation":[{"name":"Key Laboratory of Geriatric Nutrition and Health Beijing Technology &amp; Business University (BTBU)  Beijing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,10]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.111557"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2025.124474"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135472"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.105956"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2025.147025"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2013.02.002"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108577"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.130222"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1177\/10820132251317841"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1093\/ps\/78.7.1074"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1993.tb03223.x"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2025.141598"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.7506\/spkx1002\u20106630\u201020190829\u2010323"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.psj.2024.103876"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2018.08.028"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.3382\/ps.0602071"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ultsonch.2023.106675"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.1c06844"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf302150h"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113146"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.3382\/ps\/pey370"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11162517"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365-2621.1996.tb14210.x"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2023.124344"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2007.10.003"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.136352"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.crfs.2026.101338"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1093\/ijfood\/vvaf016"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.3390\/dairy1030016"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1080\/87559129.2023.2279587"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111934"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0268-005X(03)00041-9"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2021.106755"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.142601"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2013.791836"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-018-9518-7"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2257"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2020.106173"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.idairyj.2005.05.010"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2004.03.013"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijbiomac.2024.136494"},{"key":"e_1_2_9_43_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2003.09.008"},{"key":"e_1_2_9_44_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113624"},{"key":"e_1_2_9_45_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2005.04.004"},{"key":"e_1_2_9_46_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2022.108183"},{"key":"e_1_2_9_47_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2016.10.014"},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.1021\/acsfoodscitech.1c00362"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.15021"},{"key":"e_1_2_9_50_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13182920"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fochx.2024.101927"},{"key":"e_1_2_9_52_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14122144"},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11213350"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2023.115315"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2005.02.013"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2019.105417"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbp.2025.11.001"},{"key":"e_1_2_9_58_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfoodeng.2021.110908"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2009.05.003"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2019.115749"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12847"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2025.112077"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.109189"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.16255"},{"key":"e_1_2_9_65_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11091318"},{"key":"e_1_2_9_66_1","doi-asserted-by":"publisher","DOI":"10.1111\/jtxs.12668"},{"key":"e_1_2_9_67_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfutfo.2023.06.006"},{"key":"e_1_2_9_68_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.70154"},{"key":"e_1_2_9_69_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2023.06.025"},{"key":"e_1_2_9_70_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.142269"},{"key":"e_1_2_9_71_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12051039"},{"key":"e_1_2_9_72_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116782"},{"key":"e_1_2_9_73_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13030403"},{"key":"e_1_2_9_74_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10092007"},{"key":"e_1_2_9_75_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2024.139903"},{"key":"e_1_2_9_76_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodhyd.2023.108895"},{"key":"e_1_2_9_77_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.116045"},{"key":"e_1_2_9_78_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135973"}],"container-title":["Journal of Texture Studies"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70106","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/jtxs.70106","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/jtxs.70106","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,9]],"date-time":"2026-09-09T01:28:13Z","timestamp":1788917293000},"score":1,"resource":{"primary":{"URL":"https:\/\/onlinelibrary.wiley.com\/doi\/10.1111\/jtxs.70106"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":77,"journal-issue":{"issue":"4","published-print":{"date-parts":[[2026,8]]}},"alternative-id":["10.1111\/jtxs.70106"],"URL":"https:\/\/doi.org\/10.1111\/jtxs.70106","archive":["Portico"],"relation":{},"ISSN":["0022-4901","1745-4603"],"issn-type":[{"value":"0022-4901","type":"print"},{"value":"1745-4603","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"2026-05-13","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-01","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-10","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e70106"}}