Addition of NaCl or Sucrose on the Protein Content, and Functional and Physicochemical Properties of Egg Whites Liquid under Heat Treatment

In this study, differences in the protein content and functional and physicochemical properties of four varieties of egg white (EW) were studied by adding 4–10% sucrose or NaCl and then heating them at 70 °C for 3 min. According to a high-performance liquid chromatography (HPLC) analysis, the percen...

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Detalles Bibliográficos
Autores principales: Yu, Ruihan, Wang, Lifeng, Ma, Yanqiu, Zang, Jingnan, Qing, Mingmin, Chi, Yujie, Chi, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957389/
https://www.ncbi.nlm.nih.gov/pubmed/36832956
http://dx.doi.org/10.3390/foods12040881

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957389/
https://www.ncbi.nlm.nih.gov/pubmed/36832956
http://dx.doi.org/10.3390/foods12040881

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