Effect of dry heating on egg white powder influencing water mobility and intermolecular interactions on its gels.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10652
Abstract: BACKGROUND Dry heat processing remains the most promising and simple approach for achieving better gelling properties of spray-dried egg white powder (EWP). Water mobility and intermolecular interactions in gels derived from EWP were investigated after… read more here.
Keywords: water; heating; egg white; gel ... See more keywords
Storage impact on egg white powder's physical and functional properties.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12274
Abstract: BACKGROUND Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine their quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In this… read more here.
Keywords: egg white; white powder; functional properties; physical functional ... See more keywords
Failure investigation of buffer layers in high-voltage XLPE cables
Sign Up to like & getrecommendations! Published in 2020 at "Engineering Failure Analysis"
DOI: 10.1016/j.engfailanal.2020.104546
Abstract: Abstract In recent years, insulation failures on HV XLPE cables caused by buffer layers between corrugated Al sheaths and insulation screens have been reported and cause many concerns. Lots of white powder and ablated traces… read more here.
Keywords: xlpe cables; failure; buffer layers; white powder ... See more keywords
Microwave technology as a new strategy to induce structural transition and foaming properties improvement of egg white powder
Sign Up to like & getrecommendations! Published in 2020 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105530
Abstract: Abstract Dry heat treatment is normally used to improve foaming properties of egg white powder (EWP), which actually needs long production cycle with low efficiency. In this study, microwave technology was adopted to improve the… read more here.
Keywords: foaming properties; egg; microwave technology; egg white ... See more keywords
Gel Properties of Blue Round Scad (Decapterus Maruadsi) Mince as Influenced by the Addition of Egg White Powder.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of texture studies"
DOI: 10.1111/jtxs.12696
Abstract: The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0%, 0.2%,… read more here.
Keywords: addition; egg white; water; gel ... See more keywords
White powder identification using broadband coherent light in the molecular fingerprint region.
Sign Up to like & getrecommendations! Published in 2018 at "Optics express"
DOI: 10.1364/oe.26.025364
Abstract: We show that a variety of white powder samples, including painkillers, amino acids, stimulants and sugars are readily discriminated by diffuse reflectance infrared spectroscopy involving no preparation of the sample and no physical contact with… read more here.
Keywords: coherent light; broadband coherent; white powder; spectroscopy ... See more keywords
The Effects of Phosphorylation and Microwave Treatment on the Functional Characteristics of Freeze-Dried Egg White Powder
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11172711
Abstract: The effects of phosphorylation pre-treatments at 1.5, 2.5, and 3.5% levels, as well as microwave application at 200, 400, and 700 watts levels for 2 min, on the functional parameters of egg white powder obtained… read more here.
Keywords: phosphorylation microwave; egg white; effects phosphorylation; phosphorylation ... See more keywords