# Molecular forces and gelling properties of heat-set whole chicken egg protein gel as affected by NaCl or pH

> Research article (Food Chemistry, 2018) · cited 98× · AI/ML

**Wikidata**: [openalex:W2793156418](https://www.wikidata.org/wiki/openalex:W2793156418)  
**Source**: https://4ort.xyz/entity/molecular-forces-and-gelling-properties-of-heat-set-whole-chicken-egg-protein-gel-as-affected-by-nacl-or-ph