Study on the gelling properties of egg white/surfactant system by different heating intensities
ABSTRACT: The aim of this study was to elucidate the different effects and difference mechanism of gelling properties among egg white (EW) treated with different heating intensities and the composite addition of rhamnolipid and soybean lecithin. Particle size analyzer, potentiometric analyzer, surfa...
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| Autori principali: | , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2024-08-01
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| Serie: | Poultry Science |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S0032579124004553 |
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