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Evaluation of the stability of whipped egg white
egg white foam heat treatment foam stability texture, rheology
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...
Factors influencing egg white foam quality
egg white foam characteristics acidity aluminium ions natrium pyrophosphate natrium hexametaphosphate
2014/2/25
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The...
Effect of Dry-Heated Egg White on Wheat Starch Gel and Gluten Dough
dry-heated egg white wheat starch wheat gluten gelatinization
2009/6/18
Characterization of the mechanisms of improvement of Chinese noodles by dry-heated egg white, were estimated by rheological and spectroscopic data of the effects of dry-heated egg white on wheat starc...
A study of the factors affecting the foaming properties of egg white – a review
egg white foaming ability foam stability
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...