id="p0005">A focus was made on the “Gel structure × Digestion time” interaction effects.
id="p0010">The clustering analysis summarized the 3231 identified peptides into 7 clusters.
id="p0015">The egg white gel structural properties influenced the peptide release kinetics.
id="p0020">The influence of the egg white gel structure depended on the protein in question.
id="p0025">The molecular properties of ovalbumin were related to the peptide release kinetics.