Study on the mechanism of enhanced gel strength of heat-induced egg white by shikimic acid braising

This study evaluated the effects and mechanism of shikimic acid braising on the gelling characteristics of heat-induced egg white gel (HEWG). The results indicated that, during braising, soluble protein and hardness showed an overall increasing trend. The absolute Zeta potential value showed a decre...

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Detalles Bibliográficos
Autores principales: Xue, Hui, Xu, Meng, Zhang, Guowen, Wang, Ping, Yu, Lin, Zhao, Ying, Tu, Yonggang, Zhao, Yan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8917288/
https://www.ncbi.nlm.nih.gov/pubmed/35278755
http://dx.doi.org/10.1016/j.psj.2022.101774

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8917288/
https://www.ncbi.nlm.nih.gov/pubmed/35278755
http://dx.doi.org/10.1016/j.psj.2022.101774

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