The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel
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DOI: 10.1016/j.foodhyd.2018.07.041
Abstract: Abstract The aim of this investigation was to evaluate the effect of pH variation, sucrose, salt and hydrocolloid gums (xanthan, guar, karaya and locust bean) addition on the gelling properties and the water holding capacity… read more here.
Keywords: gelling properties; sucrose salt; hydrocolloid gums; salt ... See more keywords