Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat
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DOI: 10.1016/j.foodhyd.2020.106149
Abstract: Abstract Egg white powder (EWP) is extensively used in many segments of the food industry, which is capable of replacing traditional liquid egg materials. Dry heating plays an essential role in obtaining the excellent gelling… read more here.
Keywords: pretreatment dry; dry heat; gel properties; structure ... See more keywords