Characteristics of gelling and water holding properties of hen egg white/yolk gel with NaCl addition
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DOI: 10.1016/j.foodhyd.2017.11.034
Abstract: Abstract The effects of NaCl addition on the gelling and water holding properties of egg white/yolk gels were studied via solubility, surface hydrophobicity, reduced sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectra (FTIR),… read more here.
Keywords: water holding; gelling water; yolk; egg ... See more keywords