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Ieva Bartkuvienė

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Open access Jul 2026

Binary Egg White and Collagen Protein Hydrogels: Mechanism of Formation, Physicochemical Properties, and Digestibility

The feasibility of creating high-protein gel systems suitable for dysphagia patients by adjusting the levels of egg white protein and collagen hydrolysate is examined, offering a viable approach for designing tailored high-protein food formulations for dysphagia.

Deimantė Dagytė, Ieva Bartkuvienė, Evren Gölge et al. · 0 citations