Gel properties of salty liquid whole egg as affected by preheat treatment
Gel properties of salty liquid whole egg as affected by preheat treatment
About this item
Full title
Author / Creator
Li, Junhua , Wang, Chenying , Gu, Luping , Su, Yujie , Chang, Cuihua and Yang, Yanjun
Publisher
New Delhi: Springer India
Journal title
Language
English
Formats
Publication information
Publisher
New Delhi: Springer India
Subjects
More information
Scope and Contents
Contents
Heat treatment is an indispensable processing step of seasoned liquid egg. The effects of preheat treatment (60–75 °C) on gel properties of liquid whole egg (LWE) at different NaCl concentrations (0–3%, w/w) were investigated to provide guidance for the production of salty LWE. Results showed that LWE exhibited higher particle size after heating, w...
Alternative Titles
Full title
Gel properties of salty liquid whole egg as affected by preheat treatment
Authors, Artists and Contributors
Author / Creator
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Primary Identifiers
Record Identifier
TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7026345
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_pubmedcentral_primary_oai_pubmedcentral_nih_gov_7026345
Other Identifiers
ISSN
0022-1155
E-ISSN
0975-8402
DOI
10.1007/s13197-019-04119-4
