Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising
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DOI: 10.1016/j.psj.2022.101774
Abstract: This study evaluated the effects and mechanism of shikimic acid braising on the gelling characteristics of heat-induced egg white gel (HEWG). The results indicated that, during braising, soluble protein and hardness showed an overall increasing… read more here.
Keywords: acid braising; heat induced; acid; shikimic acid ... See more keywords