Foaming characterization of fresh egg white proteins as a function of different proportions of egg yolk fractions
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DOI: 10.1016/j.foodhyd.2018.12.014
Abstract: Abstract The foaming characteristics (foam ability, foam stability and foam microstructure) of fresh foams based on egg white protein, and with the addition of different proportions of egg yolk and yolk fractions (plasma and granules)… read more here.
Keywords: egg white; egg yolk; surface; different proportions ... See more keywords