Comparative Study on Foaming Properties of Egg White with Yolk Fractions and Their Hydrolysates.
egg yolk fractions
foaming properties
hydrolysates
interfacial properties
structural properties
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
21 Sep 2021
21 Sep 2021
Historique:
received:
26
08
2021
revised:
07
09
2021
accepted:
17
09
2021
entrez:
28
9
2021
pubmed:
29
9
2021
medline:
29
9
2021
Statut:
epublish
Résumé
As an excellent foaming agent, egg white protein (EWP) is always contaminated by egg yolk in the industrial processing, therefore, decreasing its foaming properties. The aim of this study was to simulate the industrial EWP (egg white protein with 0.5%
Identifiants
pubmed: 34574348
pii: foods10092238
doi: 10.3390/foods10092238
pmc: PMC8468132
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Yantai University
ID : SM20B61
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