Improving the water-holding and gelation properties of egg white by glycosylation and alkaline heating
We have improved the water-holding capacity and gelation properties of egg white gels by combining glycosylation with alkaline-heating. A comprehensive evaluation was conducted, encompassing parameters such as color, texture, water-holding capacity (WHC), intermolecular forces, secondary structure,...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2025-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2025.2471969 |
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