Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production-Reference-Cited by-同舟云学术

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production

Published:2023-01 Issue:1 Volume:9 Page:e12697
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Huang Ping-Hsiu^ORCID,Hazeena Sulfath Hakkim,Qiu Yi-Ting,Ciou Jhih-Ying,Hsieh Chang-Wei^ORCID,Shih Ming-Kuei,Chen Min-Hung,Hou Chih-Yao^ORCID

Funder

Taiwan Ministry of Science and Technology

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference32 articles.

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2. Investigations of foaming, interfacial and structural properties of dispersions, batters and cakes formed by industrial yolk-contaminated egg white protein;Li;LWT,2022

3. Effects of protease-hydrolyzed egg white on the meringue batter properties and meringue textural and sensory properties during storage;Yüceer;Int. J. Gastron. Food Sci.,2021

4. Foaming properties and aggregation mechanism of egg white protein with different physical treatments;Ding;LWT,2022

5. Effects of guar gum or xanthan gum addition in conjunction with pasteurization on liquid egg white;Gao;Food Chem.,2022

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