Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?

Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 87, February 2019, Pages 142-148

J.M. Aguilar, F. Cordobés, C. Bengoechea, A. Guerrero,