Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs

Preserved egg white (PEW) has excellent gelling properties but is susceptible to the freshness of raw eggs. In this study, the correlation between the comprehensive freshness index (CFI) of raw eggs and the gelling properties of alkali-induced egg white gel (EWG) was elucidated. Results showed that...

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Detalles Bibliográficos
Autores principales: Sun, Jun, Wang, Jialei, Lin, Wan, Li, Baochang, Ma, Ruipeng, Huang, Yuqian, Obadi, Mohammed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648198/
https://www.ncbi.nlm.nih.gov/pubmed/37959147
http://dx.doi.org/10.3390/foods12214028

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10648198/
https://www.ncbi.nlm.nih.gov/pubmed/37959147
http://dx.doi.org/10.3390/foods12214028

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