Effect of CaCl2 on the stability and rheological properties of foams and high-sugar aerated systems produced by preheated egg white protein
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DOI: 10.1016/j.foodhyd.2020.105887
Abstract: Abstract This study aimed to evaluate foams and meringues produced from preheated egg white protein (PH-EWP) in the presence of CaCl2 as compared to those from native egg white protein (native EWP). EWP solution was… read more here.
Keywords: egg white; white protein; ewp; native ewp ... See more keywords