Color and gelling properties of dried egg white: Effect of drying methods and storage conditions
Author:
Affiliation:
1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Funder
Thailand Research Fund and Kasetsart University through The Royal Golden Jubilee Ph.D. Program
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1233429
Reference30 articles.
1. Protein Denaturation, Rheology, and Gelation Characteristics of Radio-Frequency Heated Egg White Dispersions
2. Effect of ultrasound and blanching pretreatments on polyacetylene and carotenoid content of hot air and freeze dried carrot discs
3. Hot air and freeze-drying of high-value foods: a review
4. New approach to improve the gelling and surface functional properties of dried egg white by heating in dry state
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