# Changes in texture and molecular forces of heated‐induced egg white gel with adding xanthan gum

> Research article (Journal of Food Process Engineering, 2019) · cited 39× · AI/ML

**Wikidata**: [openalex:W2935764355](https://www.wikidata.org/wiki/openalex:W2935764355)  
**Source**: https://4ort.xyz/entity/changes-in-texture-and-molecular-forces-of-heatedinduced-egg-white-gel-with-adding-xanthan-gum