{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T12:12:35Z","timestamp":1790856755532,"version":"4.1.0"},"reference-count":62,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2025,10,28]],"date-time":"2025-10-28T00:00:00Z","timestamp":1761609600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>With the growing demand for functional dairy products, integrating dual-animal proteins presents a promising strategy to enhance both nutritional value and functional properties. This study aimed to elucidate the impact of egg white supplementation on the stability, physicochemical attributes, sensory quality, and shelf-life of yogurt. Yogurt samples were prepared by fermenting milk supplemented with 0%, 5%, 10%, 15%, 20%, and 25% egg white, and subsequently evaluated for physicochemical parameters, microstructure, rheological behavior, water-holding capacity, and sensory profiles using an electronic nose and electronic tongue. Results showed that 5% egg white significantly improved yogurt stability after one day of refrigeration, whereas 10% supplementation yielded texture comparable to the control but with enhanced protein content, water retention, gel strength, and microstructural uniformity. Over 14 days of cold storage, a gradual decline occurred in physicochemical and structural parameters across all samples; however, flavor profiles remained largely stable, with no adverse effects on sensory quality except for a mild increase in acidity. These findings highlight egg white as a functional ingredient capable of improving yogurt stability and textural quality without compromising flavor, offering new opportunities for the development of high-protein, dual-animal protein fermented dairy products in the functional food industry.<\/jats:p>","DOI":"10.3390\/gels11110865","type":"journal-article","created":{"date-parts":[[2025,10,30]],"date-time":"2025-10-30T03:44:39Z","timestamp":1761795879000},"page":"865","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":6,"title":["Effects of Egg White on the Texture, Physicochemical Properties and Sensory Characteristics of Double Protein Yogurt During Storage"],"prefix":"10.3390","volume":"11","author":[{"given":"Yuhang","family":"Gao","sequence":"first","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongcheng","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jie","family":"Pan","sequence":"additional","affiliation":[{"name":"College of Resource and Environment, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yihan","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Renfeng","family":"Gao","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ning","family":"Xia","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huajing","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Resource and Environment, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lifeng","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science, Northeast Agricultural University, Harbin 150030, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2025,10,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Qiu, L., Zhang, M., Mujumdar, A.S., and Chang, L. 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