Effects of different metal ions on the physicochemical properties and microstructure of egg white gel.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11677
Abstract: BACKGROUND To ameliorate egg white gel's salinity and undesirable texture characteristics during curing, different metal ions (K+ , Mg2+ , Ca2+ , Zn2+ ) were used to replace NaCl to simulate salted eggs partially. The… read more here.
Keywords: different metal; metal ions; white gel; gel ... See more keywords
Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2020.105654
Abstract: Abstract Egg white protein (EWP) can form a gel under alkali condition, but there have been few reports on the gelling of EWP with the addition of Ca(OH)2. In this paper, the effects of Ca(OH)2… read more here.
Keywords: addition; enhancement gel; white gel; gel ... See more keywords