Structural regulation and functional properties of Ficus pumila polysaccharide–egg white protein composite gels: Effects of pH and polysaccharide concentration
This study demonstrates that the structural and functional properties of *Ficus pumila* polysaccharide–egg white protein composite gels are synergistically regulated by pH and polysaccharide concentration, with optimal performance achieved at neutral pH and 0.2% polysaccharide concentration through a stable non-covalent network formed by hydrogen bonding and electrostatic interactions.