Advances in the formation mechanism, influencing factors and applications of egg white gels: A review

•Egg white gel formation usually undergoes two stages: denaturation and coagulation.•Egg white gels share a gelation pattern but differ in mechanism and properties.•Heat, pH, and ions affect egg white gel formation by altering intermolecular forces.•Egg-based yoghurt: a new favorite, yet limited by egg proteins' heat sensitivity.