Protein in solution can be a thickener, but if the solution is heated and the protein coagulates, it can form a rigid structure as in the case of cooked egg white or coagulated gluten in baked bread.

• 液态蛋白质也是增稠剂,但随着溶液温度的升高,蛋白质会发生凝结,形成坚硬结构,如同蒸煮过的卵蛋白或者熟面包中的面筋一样。