# The underlying mechanism of alkali-induced ovalbumin gel transforms to sol: Physicochemical properties, structure and quantitative protein degradation analysis

> Research article (Food Hydrocolloids, 2021) · cited 29× · AI/ML

**Wikidata**: [openalex:W3167497142](https://www.wikidata.org/wiki/openalex:W3167497142)  
**Source**: https://4ort.xyz/entity/the-underlying-mechanism-of-alkali-induced-ovalbumin-gel-transforms-to-sol-physicochemical-properties-structure-and-quan