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Evaluation of the stability of whipped egg white
egg white foam heat treatment foam stability texture, rheology
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2014/2/25
An investigation was made into the effects of various egg white products and sweeteners on the stability and organoleptic properties of egg white foams. 12 foam products were prepared from egg white a...
Effect of Pulsed Electric Fields on the Main Chemical Components of Liquid Egg and Stability at 4°C
egg lipids proteins pulsed electric field structure
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2014/3/10
The effect of PEF on the whole liquid egg components, proteins and lipids, and the microstructure were studied and compared with pasteurisation. The effect of the refrigerated storage one week after t...
A study of the factors affecting the foaming properties of egg white – a review
egg white foaming ability foam stability
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2014/3/17
Many foods are prepared using egg white, most of them being based on the foaming properties of egg white which are due to albumen proteins ability to encapsulate and retain air. Therefore, many scient...
Effect of NaCl Penetration Rate on the Granulation and Oil-Off of the Yolk of Salted Duck Egg
yolk NaCl penetration gelation granulation
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2010/11/23
Duck eggs treated with 1.0 N HCl up to 120 min to adjust the permeability of the shell were immersed in 26% NaCl (0-40 days) and subsequently heated at 85°C for 90 min to obtain the salted eggs in ord...
Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk
microstructure egg-yolk oil droplet myofibrillar matrix
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2010/11/23
Fish meat emulsion was prepared from egg-yolk, very low-lipid sardine meat (which was prepared through grinding or suspending in weak alkaline solution), salad oil, and vinegar. The microstructures of...
Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk
added water egg-yolk flow property oil droplet size
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2010/11/22
Fish meat emulsion was prepared from egg-yolk, very low lipid sardine meat ground or suspended in weak alkaline solution, salad oil, and vinegar. The effect of added water on the flow properties and o...