coagulation

• once they have been denatured, protein molecules collide with other protein molecules and coagulate (join together)
• during coagulation, water becomes trapped between the protein molecules
• coagulation changes the appearance and texture of the food
• for example egg whites turn into a white solid
• if food is overcooked, and coagulation happens too much, the protein tightens, which forces the water out of the molecules and makes it dry, rubbery and chewy